{"title":"美國牛","description":null,"products":[{"product_id":"美國牛小排","title":"\"Hot Pot Essential\" USA🇺🇸 Angus Boneless Ribeye 2mm | High Protein | Tender Meat | Frozen Freshly Processed","description":"\u003cp\u003eUSA Angus Ribeye\u003c\/p\u003e\n\u003cp\u003eCarefully selected \u003cstrong\u003eUSA Angus Ribeye\u003c\/strong\u003e, with fine marbling distribution, rich meat aroma, and a tender, smooth texture with a beef scent. The thin-cut design makes it easy to cook quickly, very suitable for daily Hong Kong family hot pot, Sukiyaki, Korean BBQ, quick stir-fry, or simple pan-frying.\u003c\/p\u003e\n\u003cp\u003eEach slice has even marbling and a rich aroma upon eating. Whether for hot pot, family gatherings, or adding a dish to a weekday dinner, it is very convenient.\u003c\/p\u003e\n\u003ch3\u003eProduct Highlights\u003c\/h3\u003e\n\u003cp\u003e✅ \u003cstrong\u003eUSA Angus Beef\u003c\/strong\u003e\u003cbr\u003eRich meat flavour, abundant oil aroma, suitable for those who enjoy the scent of beef.\u003c\/p\u003e\n\u003cp\u003e✅ \u003cstrong\u003eFine Marbling, Tender Texture\u003c\/strong\u003e\u003cbr\u003eEven fat distribution, the meat becomes more fragrant and smooth after heating.\u003c\/p\u003e\n\u003cp\u003e✅ \u003cstrong\u003eThin-cut for Easy Cooking\u003c\/strong\u003e\u003cbr\u003eNo need for long preparation, suitable for hot pot, Sukiyaki, quick stir-fry, BBQ and other cooking methods.\u003c\/p\u003e\n\u003cp\u003e✅ \u003cstrong\u003eChoice for Hot Pot and Family Gatherings\u003c\/strong\u003e\u003cbr\u003eSuitable for hot pot, Sukiyaki, Japanese beef rice, and Korean BBQ.\u003c\/p\u003e\n\u003cp\u003e✅ \u003cstrong\u003eFrozen for Freshness\u003c\/strong\u003e\u003cbr\u003eFrozen storage locks in the beef's fresh flavour, convenient for keeping at home.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eSuggested Cooking Methods\u003c\/h2\u003e\n\u003ch3\u003eHot Pot\u003c\/h3\u003e\n\u003cp\u003eAfter thin-cutting, the ribeye cooks quickly; dip it in the broth until it changes colour to enjoy. Recommended to pair with Malatang broth, clear broth, kelp broth, or Sukiyaki broth.\u003c\/p\u003e\n\u003ch3\u003eSukiyaki\u003c\/h3\u003e\n\u003cp\u003eCook with Sukiyaki sauce, onion, tofu, enoki mushrooms and egg; the beef absorbs the sauce to become sweet and rich.\u003c\/p\u003e\n\u003ch3\u003eKorean BBQ\u003c\/h3\u003e\n\u003cp\u003eAfter thawing, marinate simply with Korean BBQ sauce, minced garlic, sesame oil and sesame seeds, then pan-fry or grill in a flat pan or BBQ grill.\u003c\/p\u003e\n\u003ch3\u003eQuick Stir-fry Beef\u003c\/h3\u003e\n\u003cp\u003eCan be stir-fried quickly with onion, green pepper, sliced garlic or black pepper sauce, suitable to serve with rice or as a bento side dish.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eEstimated Nutrition Information\u003c\/h2\u003e\n\u003cp\u003eThe following are the reference nutritional values per 100g of Ribeye; actual values may vary depending on the fat ratio of the meat, cut, and cooking method.\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eNutritional Information\u003c\/th\u003e\n\u003cth align=\"right\"\u003eApprox. content per 100g\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eCalories\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 250–330 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 15–20g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal Fat\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 20–28g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSaturated Fat\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 8–12g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd align=\"right\"\u003e0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSugars\u003c\/td\u003e\n\u003ctd align=\"right\"\u003e0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSodium\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 50–80mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eStorage Instructions\u003c\/h2\u003e\n\u003cp\u003ePlease store at \u003cstrong\u003e-18°C or below in a frozen state\u003c\/strong\u003e.\u003cbr\u003ePlease consume as soon as possible after opening; thawed products are not recommended to be refrozen.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eCooking Tips\u003c\/h2\u003e\n\u003cp\u003eThis product is a raw meat product and must be thoroughly cooked before consumption.\u003cbr\u003eWhen handling raw meat, please keep raw and cooked food separate to avoid cross-contamination.\u003c\/p\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"0.5LB Special Price","offer_id":48863375524126,"sku":"","price":129.9,"currency_code":"HKD","in_stock":true},{"title":"1LB [Recommended]","offer_id":48863375556894,"sku":"","price":195.9,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/ChatGPTImage2026_6_14_03_57_07.png?v=1781423856"},{"product_id":"product-2","title":"US Angus Beef Oyster Blade | CHOICE Oyster Blade | Direct from Origin | High Protein | Suitable for Keto Diet | ⚠️Lean with Marbling | Lean US Selection","description":"\u003cp data-start=\"120\" data-end=\"228\"\u003eFitness enthusiasts, those with cooking requirements, and beef lovers, this is definitely worth collecting!\u003cbr data-start=\"158\" data-end=\"161\"\u003e\u003cstrong data-start=\"161\" data-end=\"173\"\u003eUS Angus Beef Oyster Blade\u003c\/strong\u003e, a popular cut from the shoulder blade, \u003cstrong data-start=\"187\" data-end=\"208\"\u003efeatures even marbling, rich meat flavour, and a texture that is tender with a bite\u003c\/strong\u003e. It performs excellently whether pan-fried, grilled, air-fried, or used in hot pot.\u003c\/p\u003e\n\u003cp data-start=\"230\" data-end=\"310\"\u003eThe Oyster Blade is a relatively limited and premium cut. Not only is it delicious, but it is also a beef choice often specifically chosen by knowledgeable diners.\u003cbr data-start=\"271\" data-end=\"274\"\u003eFor those focusing on dietary control, looking to supplement protein, and wanting a satisfying meal, this is very suitable.\u003c\/p\u003e\n\u003cp data-start=\"312\" data-end=\"381\"\u003e✅ US Angus Beef\u003cbr data-start=\"320\" data-end=\"323\"\u003e✅ Oyster Blade cut, tender texture\u003cbr data-start=\"334\" data-end=\"337\"\u003e✅ Beautiful marbling distribution, rich aroma and meat juice\u003cbr data-start=\"350\" data-end=\"353\"\u003e✅ Suitable for fitness and daily high-protein diets\u003cbr data-start=\"367\" data-end=\"370\"\u003e✅ Tastes great pan-fried, baked, or in hot pot\u003c\/p\u003e\n\u003cp data-start=\"383\" data-end=\"427\"\u003eWant to eat better but tired of just chicken breast every day?\u003cbr data-start=\"399\" data-end=\"402\"\u003eThis \u003cstrong data-start=\"405\" data-end=\"415\"\u003eAngus Beef Oyster Blade\u003c\/strong\u003e is absolutely a must-have choice for your fridge.\u003c\/p\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"0.5LB Buy Half Pound \/ Cut 1mm Super Thin Hot Pot Rolls (Super Soft🌟🌟Recommended)","offer_id":50033645158686,"sku":null,"price":59.99,"currency_code":"HKD","in_stock":false},{"title":"0.5LB Buy Half Pound \/ Cut 2mm Hot Pot Slices [Textured]","offer_id":48863318475038,"sku":"","price":59.99,"currency_code":"HKD","in_stock":true},{"title":"0.5LB Buy Half Pound \/ Cut 5mm BBQ Slices","offer_id":48863318507806,"sku":"","price":59.99,"currency_code":"HKD","in_stock":true},{"title":"0.5LB Buy Half Pound \/ ❤️❤️Cut 2cm Steak❤️❤️(0.5 lb ≈ 1-2 pieces, 2.5 lb ≈ 7-10 pieces Priced by Actual Weight)","offer_id":49968193962270,"sku":null,"price":59.99,"currency_code":"HKD","in_stock":true},{"title":"2.5LB Pack [Bulk Order Discount] \/ Cut 1mm Super Thin Hot Pot Rolls (Super Soft🌟🌟Recommended)","offer_id":50033645191454,"sku":null,"price":219.99,"currency_code":"HKD","in_stock":true},{"title":"2.5LB Pack [Bulk Order Discount] \/ Cut 2mm Hot Pot Slices [Textured]","offer_id":48863318573342,"sku":"","price":239.99,"currency_code":"HKD","in_stock":true},{"title":"2.5LB Pack [Bulk Order Discount] \/ Cut 5mm BBQ Slices","offer_id":48863318606110,"sku":"","price":239.99,"currency_code":"HKD","in_stock":true},{"title":"2.5LB Pack [Bulk Order Discount] \/ ❤️❤️Cut 2cm Steak❤️❤️(0.5 lb ≈ 1-2 pieces, 2.5 lb ≈ 7-10 pieces Priced by Actual Weight)","offer_id":49968193995038,"sku":null,"price":219.99,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/IMG-5290.jpg?v=1746893586"},{"product_id":"美國安格斯封門柳","title":"US 🇺🇸 Angus Hanger Steak | Sliced 3cm | Diaphragm muscle | Tender and smooth texture | Intense beef flavour [3786550961100]","description":"\u003cp\u003eUS🇺🇸 Angus Hanger Steak | Cut Steak 3cm | Muscle of the cow's diaphragm | Tender and smooth texture | Strongest beef flavour\u003c\/p\u003e\n\u003c!----\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"1LB [Not Recommended]","offer_id":48863386992926,"sku":"","price":146.0,"currency_code":"HKD","in_stock":true},{"title":"2LB Special Price [Volume Discount]","offer_id":48863387025694,"sku":"","price":289.99,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/IMG-5437.jpg?v=1746894059"},{"product_id":"us-angus-marbled-karubi-beef-slices","title":"Snowflake US Angus Beef Belly Karubi Slices 454g | Marbled BBQ Slices | Japanese BBQ, Korean BBQ, Hot Pot","description":"\u003cp\u003eSnowflake US Angus Beef Belly Kalbi Slices | High Marbling Steak Slices | Japanese Yakiniku · Korean BBQ · Hot Pot\u003c\/p\u003e\n\u003cp\u003eProduct Introduction\u003cbr\u003eSnowflake US Angus Beef Belly Kalbi Slices are sliced from the beef belly\/Short Plate in a Kalbi style, with rich marbling texture. The beef fat melts upon heating, releasing a rich aroma and a tender texture. 'Kalbi' is a common term in Japanese and Korean BBQ, usually used to describe beef rib belly suitable for grilling. The product is suitable for Japanese Yakiniku, Korean BBQ, hot pot, Sukiyaki, beef bowls, and pan-fried beef slices. \u003c\/p\u003e\n\u003cp\u003eProduct Highlights\u003cbr\u003e• US Angus Beef: Rich meat flavour, suitable for those who enjoy the aroma of BBQ fat. \u003cbr\u003e• Rich Marbling: After quick pan-frying or grilling, the edges are crispy and the texture is juicy. \u003cbr\u003e• Kalbi\/Kalbi Style: A popular cut on Japanese and Korean BBQ tables. \u003cbr\u003e• Thin Sliced for Convenience: No need to slice yourself; quick cooking for hot pot and BBQ. \u003c\/p\u003e\n\u003cp\u003eSuggested Cooking Methods and Usage Scenarios\u003cbr\u003eJapanese Yakiniku: Thaw and pat dry, lightly season with sea salt or BBQ sauce, and sear quickly on both sides. Korean BBQ: Serve with lettuce, kimchi, garlic slices, and Korean chili paste. Beef Bowl: Quickly cook with onion and Japanese sweet sauce, then serve over white rice. Hot Pot: Blanch slices one by one in kombu, mala, or tomato soup bases. The product is rich in fat; pairing with vegetables, sour kimchi, or radish paste balances the texture. \u003c\/p\u003e\n\u003cp\u003eCooking Tips\u003cbr\u003eAfter preheating a frying pan or grill pan, usually only a small amount or no extra oil is needed. Sear the meat slices in batches to avoid overlapping and overheating for long periods. When grilling, avoid direct flame contact with dripping fat to reduce surface charring; charred parts should be removed. \u003c\/p\u003e\n\u003cp\u003eProduct Information\u003cbr\u003eProduct Name: Snowflake US Angus Beef Belly Kalbi Slices\u003cbr\u003eOrigin: USA (as per product name)\u003cbr\u003eCut Description: Beef Belly\/Short Plate\/Kalbi Style Slices\u003cbr\u003eSpecification: As indicated on the product page and actual packaging.\u003cbr\u003eStorage: Store at -18°C or below frozen.\u003c\/p\u003e\n\u003cp\u003eEstimated Nutritional Information (per 100g of raw meat)\u003cbr\u003eEnergy: approx. 300–370 kcal\u003cbr\u003eProtein: approx. 14–18g\u003cbr\u003eTotal Fat: approx. 27–34g\u003cbr\u003eSaturated Fat: approx. 11–14g\u003cbr\u003eCarbohydrates: 0 g\u003cbr\u003eSugar: 0g\u003cbr\u003eSodium: approx 50–75 mg\u003c\/p\u003e\n\u003cp\u003eNutrition Facts\u003cbr\u003eValues above are estimated based on high marbled beef plate \/ short plate slices. The marbling ratio per box may differ significantly, and the actual calorie and fat ranges are wider; the amount consumed also changes depending on the butter lost during pan-frying and whether the meat juices are eaten. Those needing to control saturated fat can reduce portion size, pair with vegetables, and choose light dipping sauces.\u003c\/p\u003e\n\u003cp\u003eFood Safety\u003cbr\u003eThaw sealed in a 0–4°C refrigerator; avoid leaving at room temperature. Use separate tongs and utensils for raw and cooked BBQ meat; slices must be pan-fried until the centre reaches the desired doneness, and high-risk individuals are advised to cook thoroughly to approx 75°C.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"1 lb Single Purchase","offer_id":49023785566494,"sku":"","price":118.0,"currency_code":"HKD","in_stock":true},{"title":"2 lb Discount","offer_id":49023785599262,"sku":"","price":230.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/17-us-angus-marbled-karubi-beef-slices.png?v=1787644846"},{"product_id":"怪物牛扒超巨型-美國安格斯肩胛肉眼牛扒1cm-約250克","title":"[Monster Steak Super Giant] US Angus Chuck Eye Steak 1cm (approx. 220g)","description":"\u003ch1\u003e[Monster Steak Super Giant] US Angus Chuck Eye Steak 1cm | Approx. 220g | High Protein | Thinly Sliced Easy to Pan-fry\u003c\/h1\u003e\n\u003cp\u003e[Monster Steak Super Giant] US Angus Chuck Eye Steak is made from US Angus beef, cut to a thickness of about 1cm, each piece is about 220g, with rich meat flavour, obvious marbling distribution, and a substantial portion feel. Compared to general thick-cut steaks, the 1cm thin cut is easier to control doneness and cooks faster, suitable for Hong Kong family daily dinners, high-protein fitness meals, bento, steak rice, pan-fried beef slices, yakitori-style dishes, and quick side dishes.\u003c\/p\u003e\n\u003cp\u003eThe Chuck Eye cut has a richer meat flavour, with natural connective tissue and fat texture, offering a beef aroma and a chewy bite when eaten. The 1cm thin cut design makes cooking more convenient, requiring no high-skill techniques; a frying pan, iron plate, grill, or air fryer can all handle it. Simply pan-fry with sea salt, black pepper, garlic powder, or butter for a delicious steak meal.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eProduct Information\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eItem\u003c\/th\u003e\n\u003cth\u003eContents\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct Name\u003c\/td\u003e\n\u003ctd\u003e[Monster Steak Super Giant] US Angus Chuck Eye Steak\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnglish Reference Name\u003c\/td\u003e\n\u003ctd\u003eUSA Angus Chuck Eye Steak \/ Shoulder Ribeye Steak\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpecification\u003c\/td\u003e\n\u003ctd\u003eApprox. 220g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness\u003c\/td\u003e\n\u003ctd\u003eApprox. 1cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct Type\u003c\/td\u003e\n\u003ctd\u003eFrozen Raw Beef Steak\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeef Category\u003c\/td\u003e\n\u003ctd\u003eUS Angus Beef\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eChuck Eye \/ Shoulder Ribeye\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eUS\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging Status\u003c\/td\u003e\n\u003ctd\u003eIndividually Packaged \/ Frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCooking Methods\u003c\/td\u003e\n\u003ctd\u003ePan-fry, Grill, Iron Plate, Air Fry, Steak Rice, Stir-fry Strips\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eServing Suggestions\u003c\/td\u003e\n\u003ctd\u003eMust be thoroughly cooked before eating\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eProduct Features\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eKey Selling Points\u003c\/th\u003e\n\u003cth\u003eDescription\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eUS Angus Beef\u003c\/td\u003e\n\u003ctd\u003eRich meat flavour, prominent beef aroma, suitable for guests who like the original taste of beef\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eChuck Eye Cut\u003c\/td\u003e\n\u003ctd\u003eTexture is chewier, with a stronger beef flavour than ordinary lean steaks\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApproximately 1cm thin cut\u003c\/td\u003e\n\u003ctd\u003eCooks more easily than thick cuts, suitable for quick family cooking\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApproximately 220g portion\u003c\/td\u003e\n\u003ctd\u003eOne piece is sufficient as a main course, suitable for high-protein diets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarbling and connective tissue are clearly visible\u003c\/td\u003e\n\u003ctd\u003eFeatures natural beef grain, with enhanced flavour after searing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHigh-protein ingredient\u003c\/td\u003e\n\u003ctd\u003eSuitable for fitness, muscle building, blood sugar control, and daily protein supplementation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSuitable for pan-frying or baking\u003c\/td\u003e\n\u003ctd\u003eSuitable for pan-frying, grilling, air-frying, and stir-frying strips\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eA good value choice\u003c\/td\u003e\n\u003ctd\u003eSuitable for customers who want to enjoy large American Angus steaks at a more affordable price\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eTexture and flavour\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eItem\u003c\/th\u003e\n\u003cth\u003eDescription\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMeat flavour\u003c\/td\u003e\n\u003ctd\u003eRich beef aroma, suitable for steak lovers who prefer a robust texture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTexture\u003c\/td\u003e\n\u003ctd\u003eChewy, firmer meat texture, not of the melt-in-the-mouth type\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eButtery aroma\u003c\/td\u003e\n\u003ctd\u003eFeatures natural fat grain, with more pronounced buttery aroma after searing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness\u003c\/td\u003e\n\u003ctd\u003eApproximately 1cm thin cut, easy to cook through and cut into strips for eating\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSuitable doneness\u003c\/td\u003e\n\u003ctd\u003eSuitable for Medium, Medium Well, and Well Done\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRecommended ways to eat\u003c\/td\u003e\n\u003ctd\u003eSear and cut into strips, serve with rice, salad, potato wedges, or vegetables\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eSuitable for people and occasions\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eOccasion \/ Person\u003c\/th\u003e\n\u003cth\u003eReason for recommendation\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eFitness enthusiasts\u003c\/td\u003e\n\u003ctd\u003eBeef is rich in protein, suitable as a source of meat for main meals\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMuscle building enthusiasts\u003c\/td\u003e\n\u003ctd\u003eApproximately 220g per piece, sufficient portion with high protein content\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlood sugar control \/ Low-carb diet enthusiasts\u003c\/td\u003e\n\u003ctd\u003eThe steak itself has nearly 0 carbohydrates\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFamily Dinner\u003c\/td\u003e\n\u003ctd\u003eSear and serve with rice, pasta, mashed potatoes, or salad for convenience\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWork lunch box\u003c\/td\u003e\n\u003ctd\u003eCook through and cut into strips, serve with white rice or vegetables, convenient for packed lunches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBBQ \/ Grilling\u003c\/td\u003e\n\u003ctd\u003eApproximately 1cm thin cut, fast grilling speed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeginners at cooking steak\u003c\/td\u003e\n\u003ctd\u003eEasier to control the doneness compared to thick-cut steaks\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePeople who want to eat large steaks\u003c\/td\u003e\n\u003ctd\u003eStrong portion size, large appearance, high satisfaction\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eSuggested cooking method: Pan-fried steak\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eSteps\u003c\/th\u003e\n\u003cth\u003eMethod\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e1. Thaw in fridge\u003c\/td\u003e\n\u003ctd\u003ePlace the steak in the fridge chiller compartment to thaw naturally before cooking\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e2. Bring to room temperature\u003c\/td\u003e\n\u003ctd\u003eRemove before cooking and leave at room temperature for about 10–15 minutes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e3. Pat dry\u003c\/td\u003e\n\u003ctd\u003ePat the surface dry with kitchen paper to help achieve a crispy sear\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e4. Simple seasoning\u003c\/td\u003e\n\u003ctd\u003eAdd sea salt, black pepper, and garlic powder\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e5. Sear over high heat\u003c\/td\u003e\n\u003ctd\u003eHeat the frying pan, add oil, and sear quickly on each side\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e6. Add aromatics\u003c\/td\u003e\n\u003ctd\u003eYou can add butter, garlic, rosemary, or thyme to enhance the aroma\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e7. Rest\u003c\/td\u003e\n\u003ctd\u003eAfter cooking, let the steak rest for approximately 2–3 minutes to allow the juices to redistribute\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e8. Cut against the grain\u003c\/td\u003e\n\u003ctd\u003eRecommended to slice against the grain for a more tender texture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eCooking tips for 1cm thin-cut beef steaks\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eKey Points\u003c\/th\u003e\n\u003cth\u003eRecommendation\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHeat Level\u003c\/td\u003e\n\u003ctd\u003eRecommended to sear quickly over medium-high to high heat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTime\u003c\/td\u003e\n\u003ctd\u003eDue to the thickness of approximately 1cm, prolonged cooking is not required\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAvoid Overcooking\u003c\/td\u003e\n\u003ctd\u003eThinly sliced beef steaks become dry if cooked too long; quick cooking is recommended\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCutting Method\u003c\/td\u003e\n\u003ctd\u003eSlicing against the grain can reduce chewiness\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eSea salt, black pepper, and garlic powder are sufficient; BBQ sauce or black pepper sauce can also be used\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eResting\u003c\/td\u003e\n\u003ctd\u003eLet it rest briefly after cooking for a more consistent texture.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eCooking method suggestions\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eMethod\u003c\/th\u003e\n\u003cth\u003eSuggested Method\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003ePan-fried\u003c\/td\u003e\n\u003ctd\u003ePat dry after thawing, season with sea salt and black pepper, and pan-fry quickly on medium-high heat until fragrant on both sides.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTeppanyaki\u003c\/td\u003e\n\u003ctd\u003eSlice into strips and stir-fry quickly on a teppan with onions, garlic slices, and black pepper sauce.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrilling\u003c\/td\u003e\n\u003ctd\u003eBrush with a little oil and grill directly; perfect for BBQ gatherings.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAir Fry\u003c\/td\u003e\n\u003ctd\u003eLightly brush the surface with oil and air-fry at around 180°C, flipping halfway through. Adjust time according to desired doneness.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSteak Rice\u003c\/td\u003e\n\u003ctd\u003eCook until done, slice into strips, and serve with white rice, a fried egg, onion sauce, or black pepper sauce.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eKorean BBQ Style\u003c\/td\u003e\n\u003ctd\u003eSlice into strips and stir-fry quickly with Korean sauce; serve with lettuce wraps and rice.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eJapanese Beef Bowl\u003c\/td\u003e\n\u003ctd\u003eSlice and simmer with onions and Japanese sauce to make beef rice\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFitness meals\u003c\/td\u003e\n\u003ctd\u003eSimply pan-fry until cooked, served with brown rice, broccoli, egg or salad\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eSuggested pairings\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCategory\u003c\/th\u003e\n\u003cth\u003eRecommended Pairings\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBasic Seasoning\u003c\/td\u003e\n\u003ctd\u003eSea salt, black pepper, garlic powder, butter, rosemary, thyme\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSauces\u003c\/td\u003e\n\u003ctd\u003eBlack pepper sauce, garlic butter sauce, Japanese yakiniku sauce, Korean spicy sauce, onion sauce\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStaples\u003c\/td\u003e\n\u003ctd\u003eWhite rice, brown rice, mashed potatoes, baked potato, pasta, garlic bread\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVegetables\u003c\/td\u003e\n\u003ctd\u003eBroccoli, asparagus, corn, mushrooms, onions, cherry tomatoes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFitness Meal Combo\u003c\/td\u003e\n\u003ctd\u003eSteak + Brown rice + Broccoli + Egg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLow Carb Combo\u003c\/td\u003e\n\u003ctd\u003eSteak + Salad greens + Avocado + Fried egg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFamily Meal Combo\u003c\/td\u003e\n\u003ctd\u003eSteak + White rice + Stir-fried vegetables + Soup\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBento Combo\u003c\/td\u003e\n\u003ctd\u003eSteak strips + White rice + Vegetables + Egg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eEstimated Nutritional Information\u003c\/h2\u003e\n\u003cp\u003eThe following nutritional information is estimated based on typical raw US Angus Chuck Eye Steak. Actual values may vary depending on beef fat ratio, trimming, batch, thawing status, and cooking method. This information is for reference only.\u003c\/p\u003e\n\u003ch3\u003eEstimated Nutrition per 100g | Common Hong Kong Nutrition Label Format\u003c\/h3\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eNutritional Information\u003c\/th\u003e\n\u003cth align=\"right\"\u003ePer 100g\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 920 kJ \/ 220 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 19.5g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal Fat\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 15.5g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSaturated Fat\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 6.0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTrans Fat\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 0.5g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd align=\"right\"\u003e0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSugars\u003c\/td\u003e\n\u003ctd align=\"right\"\u003e0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSodium\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 60mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eNutritional information estimated per piece (approx. 220g)\u003c\/h3\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eNutritional Information\u003c\/th\u003e\n\u003cth align=\"right\"\u003eApprox. 220g per piece\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 2,024 kJ \/ 484 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 42.9g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal Fat\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 34.1g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSaturated Fat\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 13.2g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTrans Fat\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 1.1g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd align=\"right\"\u003e0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSugars\u003c\/td\u003e\n\u003ctd align=\"right\"\u003e0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSodium\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 132mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eReference Serving Size\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eServing size\u003c\/th\u003e\n\u003cth align=\"right\"\u003eEnergy\u003c\/th\u003e\n\u003cth align=\"right\"\u003eProtein\u003c\/th\u003e\n\u003cth align=\"right\"\u003eTotal Fat\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eApprox. 100g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 920 kJ \/ 220 kcal\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 19.5g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 15.5g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApprox. 150g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 1,380 kJ \/ 330 kcal\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 29.3g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 23.3g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApprox. 200g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 1,840 kJ \/ 440 kcal\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 39.0g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 31.0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApprox. 220g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 2,024 kJ \/ 484 kcal\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 42.9g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 34.1g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eStorage Instructions\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eItem\u003c\/th\u003e\n\u003cth\u003eRecommendation\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eFrozen storage\u003c\/td\u003e\n\u003ctd\u003ePlease store at -18°C or below\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThawing method\u003c\/td\u003e\n\u003ctd\u003eRecommended to thaw naturally in the refrigerator chiller compartment\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eQuick thawing\u003c\/td\u003e\n\u003ctd\u003eCan be thawed in cold water after placing in a sealed bag with the packaging\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAfter thawing\u003c\/td\u003e\n\u003ctd\u003ePlease cook and consume as soon as possible\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePrecautions\u003c\/td\u003e\n\u003ctd\u003eLong-term thawing at room temperature is not recommended, and repeated freezing is not recommended\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAfter opening\u003c\/td\u003e\n\u003ctd\u003ePlease cook on the same day after opening, long-term storage is not recommended\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eFood safety tips\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eNotes\u003c\/th\u003e\n\u003cth\u003eDescription\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMust be heated\u003c\/td\u003e\n\u003ctd\u003eThis product is frozen raw beef and must be cooked thoroughly before consumption\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw and cooked separation\u003c\/td\u003e\n\u003ctd\u003ePlease use different cutting boards, knives, and tableware for raw meat and cooked food\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThaw completely\u003c\/td\u003e\n\u003ctd\u003eRecommended to cook after completely thawing for more even heating\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAvoid cross-contamination\u003c\/td\u003e\n\u003ctd\u003ePlease clean hands, knives, cutting boards, and work surfaces after handling raw beef\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpecial groups\u003c\/td\u003e\n\u003ctd\u003ePregnant women, children, the elderly, and people with weaker immunity are advised to eat steak that is fully cooked\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePost-thaw handling\u003c\/td\u003e\n\u003ctd\u003ePlease cook as soon as possible after thawing, refreezing is not recommended\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eQuestion\u003c\/th\u003e\n\u003cth\u003eAnswer\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhat cut is this?\u003c\/td\u003e\n\u003ctd\u003eThis is a US Angus Ribeye steak from the shoulder area, a ribeye-flavoured cut near the shoulder. It has a rich meat flavour and a good bite.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhat is the thickness?\u003c\/td\u003e\n\u003ctd\u003eApprox. 1cm thin cut, suitable for quick pan-frying, grilling or slicing for dishes.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhat is the weight per piece?\u003c\/td\u003e\n\u003ctd\u003eApprox. 220g per piece; actual weight may vary slightly depending on the cutting batch.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIs it suitable for fitness enthusiasts?\u003c\/td\u003e\n\u003ctd\u003eYes. Beef is rich in protein; approx. 220g provides approx. 42.9g of protein.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWill this be very tender?\u003c\/td\u003e\n\u003ctd\u003eThe shoulder ribeye has a rich meat flavour and a good bite; it is not an extremely tender melt-in-the-mouth type. We recommend not pan-frying for too long and slicing against the grain.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhat doneness can it be cooked to?\u003c\/td\u003e\n\u003ctd\u003eCook according to personal taste. If serving to pregnant women, children, the elderly or people with weaker immunity, please ensure it is cooked thoroughly.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDo I need to marinate?\u003c\/td\u003e\n\u003ctd\u003eNot necessarily. Simple sea salt and black pepper can highlight the beef's original flavour; for extra tenderness, you can marinate with a little oil, garlic powder, black pepper and sauce.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCan it be air-fried?\u003c\/td\u003e\n\u003ctd\u003eYes. It is recommended to thaw completely and pat the surface dry, brush with a little oil, air fry, and flip halfway through.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCan it be used for hot pot?\u003c\/td\u003e\n\u003ctd\u003eWe do not recommend cooking the whole piece in hot pot. This cut is more suitable for pan-frying or grilling; if you want to use it for hot pot, slice it thinly or into strips first.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCan it be refrozen after thawing?\u003c\/td\u003e\n\u003ctd\u003eNot recommended. Repeated freezing will affect the meat quality and food safety.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eOne-sentence selling point\u003c\/h2\u003e\n\u003cp\u003e[Monster Steak Super Giant] US Angus Shoulder Ribeye Steak approx. 1cm thin cut, approx. 220g per piece, rich meat flavour, high protein, substantial portion, suitable for pan-frying, grilling, steak rice and fitness meals.\u003c\/p\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"Default Title","offer_id":49381399658782,"sku":"","price":69.99,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/1ab1ea9a-0ff4-4c72-a430-02b1c10ca8b3.png?v=1781786897"},{"product_id":"usa-certified-angus-beef-ground-chuck-80-20-1lb","title":"US 🇺🇸 Certified Angus Beef® Angus Minced Beef 80\/20 | Ground Beef Chuck | 1 lb Pack | Grain-fed, Rich \u0026 Creamy | Burgers, Meat Sauce, Fitness Meals","description":"\u003cp class=\"isSelectedEnd\"\u003eLooking for \u003cstrong\u003ebeefy, aromatic after frying, and not easily dry\u003c\/strong\u003e minced beef? This \u003cstrong\u003eUS🇺🇸 Certified Angus Beef® Ground Beef Chuck\u003c\/strong\u003e uses a classic \u003cstrong\u003e80% lean／20% fat（80\/20）\u003c\/strong\u003e ratio, each pack \u003cstrong\u003e16 oz／1lb（approx. 454g）\u003c\/strong\u003e, especially suitable for juicy burgers, bolognese pasta, Mexican Tacos, beef rice, meatballs and daily meal prep.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e80\/20 is arguably the most classic fat-to-lean ratio for minced beef. The 20% fat slowly releases during cooking, keeping the beef moist while enhancing the beef fat aroma; compared to very lean minced beef, it is especially suitable for high-heat pan-frying burgers and patties.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThis beef also features the rich fat aroma characteristic of grain-fed beef. You can taste a subtle cream and milky flavour, combined with the naturally stronger beef aroma of Angus, making it very flavourful even with just sea salt and black pepper.\u003c\/p\u003e\n\u003ch2\u003e🐃 Certified Angus Beef®｜Angus beef brand established in 1978\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eCertified Angus Beef®（CAB）\u003c\/strong\u003e was established in 1978 and is a US beef brand centred on Angus beef quality specifications.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eNot all Angus beef can use the Certified Angus Beef® brand logo. The beef must undergo brand quality specification screening, including requirements for marbling, maturity, size and consistency, to meet CAB brand standards.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eFor customers looking to buy US Angus beef with clear branding and quality specifications, Certified Angus Beef® is a very representative choice.\u003c\/p\u003e\n\u003ch2\u003e🥩 Ground Beef Chuck｜Minced Beef Chuck\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThis product is labelled as \u003cstrong\u003eGround Beef Chuck\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eChuck mainly comes from the cattle shoulder area, which has a distinct beef flavour, making it especially suitable for dishes requiring a rich beef taste after being minced.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eCompared to minced meat with a milder taste, the advantage of Ground Chuck is:\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eDistinct beef aroma・Rich meat flavour・Versatile usage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eEspecially suitable for making:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSmash Burger\u003c\/li\u003e\n\u003cli\u003eAmerican burgers\u003c\/li\u003e\n\u003cli\u003eBeef meatballs\u003c\/li\u003e\n\u003cli\u003eBolognese pasta\u003c\/li\u003e\n\u003cli\u003eTaco\u003c\/li\u003e\n\u003cli\u003eBurrito\u003c\/li\u003e\n\u003cli\u003eChilli Con Carne\u003c\/li\u003e\n\u003cli\u003eBeef rice\u003c\/li\u003e\n\u003cli\u003eBeef fried eggs\u003c\/li\u003e\n\u003cli\u003eMeal Prep\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e🥩 80\/20 Golden Fat-to-Lean Ratio｜Key to Juicy Burgers\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThe product is clearly labelled:\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e80% Lean \/ 20% Fat\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eApproximately 80% lean meat with 20% fat.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThis ratio is especially popular in American burgers for a very simple reason:\u003c\/p\u003e\n\u003ch3\u003eFat＝Aroma＋Juiciness\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003eAfter the burger patty is placed on a hot griddle, the fat slowly melts, which can:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIncrease beef aroma\u003c\/li\u003e\n\u003cli\u003eRetain meat juices\u003c\/li\u003e\n\u003cli\u003eImprove texture\u003c\/li\u003e\n\u003cli\u003eHelp form a crispy surface\u003c\/li\u003e\n\u003cli\u003eReduce the beef becoming too dry after cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003eSo if your goal is to make \u003cstrong\u003eJuicy Burger／Smash Burger\u003c\/strong\u003e, 80\/20 is more suitable than very lean minced beef.\u003c\/p\u003e\n\u003ch2\u003e🌾 Grain-fed Fat Aroma｜Subtle Creamy Scent\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003eOne of the attractive features of this Angus minced beef is the richer fat aroma performance typical of grain-fed beef.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eWhen pan-frying, the beef fat slowly melts, releasing a stronger beef aroma, and the taste also carries a subtle \u003cstrong\u003ecreamy sensation, milky scent and fat aroma\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eEspecially when using only:\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eSea Salt + Black Pepper\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eWhen seasoning simply, the natural flavour of the beef is more prominent.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eNo need to add a large amount of sauce; it is already very flavourful.\u003c\/p\u003e\n\u003ch2\u003e🍔 Smash Burger | Most Recommended Way\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThis 80\/20 Ground Chuck is one of the most recommended, and of course, it is for making \u003cstrong\u003eSmash Burger\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eGently divide the completely thawed minced beef into meatballs; do not over-knead.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eAfter heating the cast iron skillet or griddle:\u003c\/p\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003ePlace the meatballs\u003c\/li\u003e\n\u003cli\u003ePress flat quickly with a spatula\u003c\/li\u003e\n\u003cli\u003eAdd sea salt and black pepper\u003c\/li\u003e\n\u003cli\u003ePan-fry until a dark, fragrant crust forms on the bottom\u003c\/li\u003e\n\u003cli\u003eFlip and add cheese\u003c\/li\u003e\n\u003cli\u003eCook until the beef is fully cooked through\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"isSelectedEnd\"\u003eServe with a burger bun, lettuce, tomato, onion and pickles to complete the American burger.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThe 80\/20 fat ratio is especially suitable for this high-heat pan-frying method, making it easy to achieve a crispy exterior and juicy interior.\u003c\/p\u003e\n\u003ch2\u003e🍝 Meat Sauce Pasta | One pack makes a family portion\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003eAnother very convenient use for minced beef is \u003cstrong\u003eBolognese Meat Sauce Pasta\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eFirst stir-fry the beef until fragrant, then add:\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eOnion + Garlic + Tomato + Herbs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eSlowly simmer into a meat sauce.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThe 80\/20 minced beef has enough fat aroma to make the tomato meat sauce taste richer.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eBesides pasta, the meat sauce can also be used to make:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLasagna\u003c\/li\u003e\n\u003cli\u003eBaked Meat Sauce Rice\u003c\/li\u003e\n\u003cli\u003eBaked Potatoes\u003c\/li\u003e\n\u003cli\u003ePizza\u003c\/li\u003e\n\u003cli\u003eMeat Sauce Macaroni\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003eA pot of meat sauce can be varied into many meals.\u003c\/p\u003e\n\u003ch2\u003e🌮 Taco \/ Mexican Cuisine\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003eIf you want to change the flavour, you can make Mexican-style ground beef.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eAfter stir-frying the minced beef, add:\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eCumin + Paprika + Chili Powder + Garlic Powder\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eto make Taco Beef.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eServing suggestions:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTaco Shell\u003c\/li\u003e\n\u003cli\u003eTortilla\u003c\/li\u003e\n\u003cli\u003eLettuce\u003c\/li\u003e\n\u003cli\u003eTomato\u003c\/li\u003e\n\u003cli\u003eSweetcorn\u003c\/li\u003e\n\u003cli\u003eSalsa\u003c\/li\u003e\n\u003cli\u003eCheese\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003eto easily complete Tacos, Burritos or Mexican Beef Rice.\u003c\/p\u003e\n\u003ch2\u003e🍚 Fitness Meal Prep | More variety in protein meat\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003eFitness meals don't have to be chicken breast every day.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThe biggest advantage of minced beef is \u003cstrong\u003equick to cook, easy to portion, and easy to pair with different carbs and vegetables\u003c\/strong\u003e, making it a source of daily protein meat.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eFor example:\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eMinced Beef + White Rice + Broccoli + Egg\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eMinced Beef + Sweet Potato + Asparagus\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eMinced Beef + Brown Rice + Corn + Egg\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eTaco Beef + White Rice + Lettuce + Tomato\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eStir-fry a large portion at once, then portion according to each meal's needs; this is very suitable for Meal Prep.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e⚠️ Please note that this product has an \u003cstrong\u003e80\/20 fat-to-lean ratio\u003c\/strong\u003e, and its fat content is higher than lean minced beef. Therefore, if you are strictly controlling daily fat or total calories, you can adjust the portion size according to your dietary goals.\u003c\/p\u003e\n\u003ch2\u003e💪 Beef is not just protein\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003eIn addition to providing protein, beef naturally contains, including:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIron\u003c\/li\u003e\n\u003cli\u003eZinc\u003c\/li\u003e\n\u003cli\u003eVitamin B12\u003c\/li\u003e\n\u003cli\u003eVitamin B6\u003c\/li\u003e\n\u003cli\u003ePhosphorus\u003c\/li\u003e\n\u003cli\u003eCholine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003eand other nutrients.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eTherefore, for fitness enthusiasts, it is not necessary to concentrate all protein sources on chicken breast; beef can also make daily diets more diverse.\u003c\/p\u003e\n\u003ch2\u003e🍳 Minced Beef Omelette | Super Quick Fitness Breakfast\/Dinner\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003eIf you want to eat it fastest, you can make minced beef omelette directly.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eFirst stir-fry the minced beef until cooked, then add:\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eEggs + Black Pepper + Salt\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eServe with white rice or toast.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eIf you want it more complete, you can add:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSpinach\u003c\/li\u003e\n\u003cli\u003eMushrooms\u003c\/li\u003e\n\u003cli\u003eOnions\u003c\/li\u003e\n\u003cli\u003eTomato\u003c\/li\u003e\n\u003cli\u003eBroccoli\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThis is very suitable for a quick Meal Prep on busy days.\u003c\/p\u003e\n\u003ch2\u003e🧆 Homemade Beef Balls \/ Meatball\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e80\/20 minced beef is also suitable for making meatballs.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eAdd:\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eChopped Onion + Minced Garlic + Egg + Herbs + Black Pepper\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eAfter shaping into meatballs, you can:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePan-fried\u003c\/li\u003e\n\u003cli\u003eBake\u003c\/li\u003e\n\u003cli\u003eAdd tomato sauce\u003c\/li\u003e\n\u003cli\u003eServe with pasta\u003c\/li\u003e\n\u003cli\u003eMake meatball sandwiches\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003eAn appropriate amount of fat can prevent the meatballs from becoming too dry after cooking.\u003c\/p\u003e\n\u003ch2\u003e🧀 Chopped Cheese \/ Cheese Beef Sandwich\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003eGround Chuck is also very suitable for making American \u003cstrong\u003eChopped Cheese\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eAfter stir-frying the beef with onion, chop it up with a spatula, then add cheese and heat until melted, and serve in a long loaf with lettuce and tomato.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThe combination of beef, onion, and melted cheese is very flavorful and is a very classic way to eat Ground Chuck.\u003c\/p\u003e\n\u003ch2\u003e📦 1 lb Pack | 16 oz approx 454g\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003eEach pack indicates:\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eNET WT. 16 OZ.（1 LB）\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eApproximately 454g.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThe size of one pack is very convenient for household use and can:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMake several burger patties\u003c\/li\u003e\n\u003cli\u003eCook a pot of bolognese\u003c\/li\u003e\n\u003cli\u003eMake Tacos\u003c\/li\u003e\n\u003cli\u003eDivide into several Meal Prep portions\u003c\/li\u003e\n\u003cli\u003eMake meatballs\u003c\/li\u003e\n\u003cli\u003eAdd a dish to family dinner\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003eCompared to large bulk packs of minced beef, the 1 lb pack makes it easier to control the portion size for each use.\u003c\/p\u003e\n\u003ch2\u003e🔥 Cooking Note | Minced beef needs to be cooked thoroughly\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003eMinced beef has different food safety requirements from whole steak cuts.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eSince the grinding process increases the chance of mixing the surface and interior of the meat, it is not recommended to eat raw or undercooked like steak.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eCertified Angus Beef® also recommends cooking minced beef to an internal temperature of \u003cstrong\u003e160°F／≈71°C\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eWhen making burgers, meatballs, or stir-fried minced beef, please ensure it is fully cooked through before eating.\u003c\/p\u003e\n\u003ch2\u003e✅ US Certified Angus Beef® 80\/20 Minced Beef Product Features\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e✅ Certified Angus Beef® Brand\u003c\/strong\u003e\u003cbr\u003eA representative US Angus beef brand, established in 1978.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e✅ Ground Beef Chuck\u003c\/strong\u003e\u003cbr\u003eMinced beef from the chuck, with a stronger beef flavour.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e✅ 80% Lean／20% Fat\u003c\/strong\u003e\u003cbr\u003eClassic 80\/20 fat-to-lean ratio, especially suitable for juicy burgers.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e✅ Grain-fed with rich fat and milky aroma\u003c\/strong\u003e\u003cbr\u003eThe beef fat aroma is prominent after pan-frying, with a hint of creamy notes.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e✅ Rich beef flavour\u003c\/strong\u003e\u003cbr\u003eSimple seasoning with sea salt and black pepper is already very tasty.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e✅ 1 lb \/ 16 oz\u003c\/strong\u003e\u003cbr\u003eApproximately 454g per pack, convenient for family cooking and Meal Prep.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e✅ Versatile for Fitness Meals\u003c\/strong\u003e\u003cbr\u003eCan be served with white rice, sweet potato, vegetables, and eggs to make a fitness meal that isn't just chicken breast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e✅ Versatile cooking\u003c\/strong\u003e\u003cbr\u003eSuitable for burgers, meat sauce, Tacos, meatballs, fried rice, beef rice, and Mexican dishes.\u003c\/p\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"1 pack","offer_id":50425234391326,"sku":null,"price":59.99,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/ChatGPT_Image_2026_8_23_02_35_05.png?v=1787466930"},{"product_id":"業務裝-美國牛小排牛扒-30oz","title":"Bulk Pack US Beef Short Ribs 2cm (30oz) | Delicious 😋","description":"\u003cp data-start=\"33\" data-end=\"120\"\u003eGreat value recommendation! US Angus Beef Short Ribs, even marbling, rich meat aroma, pan-frying, grilling, air frying are all excellent. Bulk pack size is large enough, suitable for family gatherings, hot pot, BBQ, restaurant snacks or daily meal additions.\u003c\/p\u003e\n\u003cp data-start=\"122\" data-end=\"150\"\u003eFrozen for freshness, locks in flavour, tender and juicy meat, simple pan-frying is already very tasty.\u003c\/p\u003e\n\u003cp data-start=\"152\" data-end=\"193\"\u003eSUNLOK Wholesale | Spend HK$300 or more in Hong Kong for free delivery\u003cbr data-start=\"172\" data-end=\"175\"\u003eSF Cold Chain Delivery, frozen products delivered safely to your door.\u003c\/p\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"Default Title","offer_id":49642361159966,"sku":"","price":396.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/06fbe979-0346-4e5e-9ea4-99333219b013.png?v=1777366385"},{"product_id":"新產品火鍋霸主-美國肩胛牛小排-2mm火鍋片-1磅業務裝-好吃又牛味","title":"'New Product Hot Pot Dominator' US Chuck Short Ribs | 2mm Hot Pot Slices | 1lb Bulk Pack | Tasty and Beefy","description":"\u003cp\u003e\u0026#x27;New Product Hot Pot Dominator\u0026#x27; US Chuck Short Ribs\u003c\/p\u003e\u003cul\u003e\u003cli\u003e2mm Hot Pot Slices\u003c\/li\u003e\u003cli\u003e1lb Bulk Pack\u003c\/li\u003e\u003cli\u003eTasty and Beefy\u003c\/li\u003e\u003c\/ul\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"Default Title","offer_id":50245495292190,"sku":null,"price":159.99,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/3115f4a5-7fcb-4141-90d4-c0aa34bc854d.png?v=1777643141"},{"product_id":"chuck-flap-prime-227g","title":"US Angus Prime Beef Neck 227g | Hot Pot Essential | Even Marbling | Rich Beef Flavor","description":"\u003ch1\u003eUS Angus Prime Beef Neck 227g | Hot Pot Essential | Even Marbling | Rich Beef Flavor\u003c\/h1\u003e\n\u003cp\u003eUS Angus Prime Beef Neck is made from US Angus beef, offering rich meat flavor and naturally distributed marbling. Sliced, it is especially suitable for Hong Kong family hot pot, sukiyaki, Korean spicy pot, satay pot, clear soup pot, and quick daily cooking. Each box is approx. 227g, suitable for 1 to 2 people, or as an extra for family hot pot or party sides.\u003c\/p\u003e\n\u003cp\u003eThe neck cut has a richer meat flavor with a moderate amount of fat and connective tissue. After cooking, the aroma is prominent and the texture is tender with a beefy mouthfeel. Compared to ordinary lean beef slices, the neck cut has richer fat; compared to overly fatty beef slices, it does not lack meat flavor. For hot pot, simply place in the boiling soup base and blanch until fully cooked to enjoy the rich beef aroma.\u003c\/p\u003e\n\u003cp\u003eThis product is especially suitable for Hong Kong guests who enjoy hot pot. It pairs very well with spicy, satay, tomato, clear soup, sukiyaki sauce, or Korean army stew. It can also be used for beef rice, stir-fried beef, noodle soup, udon, sukiyaki, and quick dinners.\u003c\/p\u003e\n\u003ch2\u003eProduct Features\u003c\/h2\u003e\n\u003cp\u003eUS Angus Prime beef, rich meat flavor, prominent beef aroma.\u003c\/p\u003e\n\u003cp\u003eNeck cut, tender texture, stronger beef flavor than ordinary hot pot beef slices.\u003c\/p\u003e\n\u003cp\u003eApprox. 227g pack, suitable for 1-2 people as hot pot extras.\u003c\/p\u003e\n\u003cp\u003eNaturally distributed marbling, tender and not bland after blanching.\u003c\/p\u003e\n\u003cp\u003eSuitable for hot pot, sukiyaki, quick stir-fry, beef rice, and noodle soup.\u003c\/p\u003e\n\u003cp\u003eFrozen storage, convenient for home stockpiling.\u003c\/p\u003e\n\u003ch2\u003eSuggested serving methods\u003c\/h2\u003e\n\u003ch3\u003eHot Pot\u003c\/h3\u003e\n\u003cp\u003ePlace the beef neck in the fridge's chilled compartment to thaw slowly. Once the soup base boils, blanch the beef slices one by one in the pot until the meat changes color and is fully cooked. It is recommended to add in batches to avoid affecting the texture by putting too much in at once.\u003c\/p\u003e\n\u003ch3\u003eSukiyaki\u003c\/h3\u003e\n\u003cp\u003ePairs well with sukiyaki sauce, onion, tofu, enoki mushrooms, shiitake mushrooms, baby cabbage, and udon. Sauté the onion first, then add the beef neck and sukiyaki sauce to cook quickly. Served with white rice, it is very flavorful.\u003c\/p\u003e\n\u003ch3\u003eSatay Beef Hot Pot\u003c\/h3\u003e\n\u003cp\u003eBeef neck is very suitable for Hong Kong tastes with a satay soup base. You can add vermicelli, fried tofu, radish, enoki mushrooms, baby cabbage, fish balls, and other hot pot ingredients. The beef aroma combines with the satay soup base for a richer taste.\u003c\/p\u003e\n\u003ch3\u003eQuick Stir-fry Beef\u003c\/h3\u003e\n\u003cp\u003eAfter thawing, pat dry with kitchen paper. You can marinate lightly with a little soy sauce, oyster sauce, sugar, cornstarch, and oil. Stir-fry onion, garlic slices, black pepper sauce, or Japanese yakiniku sauce over high heat until fully cooked.\u003c\/p\u003e\n\u003ch3\u003eBeef Rice \/ Beef Udon\u003c\/h3\u003e\n\u003cp\u003eQuickly cook the beef neck and serve with white rice, hot spring egg, chopped scallions, sesame seeds, shredded seaweed, or udon to make simple, high-quality beef rice or beef udon soup.\u003c\/p\u003e\n\u003ch2\u003eSuggested pairings\u003c\/h2\u003e\n\u003cp\u003eSpicy Hot Pot Soup Base, Satay Soup Base, Tomato Soup Base, Clear Soup, Sukiyaki Sauce, Korean Spicy Soup, Enoki Mushrooms, Shiitake Mushrooms, Tofu, Fried Tofu, Baby Cabbage, Vermicelli, Udon, White Rice, Onion, Garlic Slices, Chopped Scallions, Sesame Seeds, Eggs, and various hot pot balls.\u003c\/p\u003e\n\u003ch2\u003eEstimated Nutritional Information\u003c\/h2\u003e\n\u003cp\u003eThe following are general estimated nutritional values for beef neck hot pot slices. Actual values may vary depending on the cattle, cut, fat ratio, cutting method, and cooking method. For reference only.\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eNutrition Item\u003c\/th\u003e\n\u003cth align=\"right\"\u003eApprox. per 100g\u003c\/th\u003e\n\u003cth align=\"right\"\u003eApprox. 227g per box\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eCalories\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 250–330 kcal\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 568–749 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 16–21g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 36–48g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal Fat\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 20–28g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 45–64g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSaturated Fat\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 7–11g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 16–25g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd align=\"right\"\u003e0g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003e0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSugars\u003c\/td\u003e\n\u003ctd align=\"right\"\u003e0g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003e0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDietary Fibre\u003c\/td\u003e\n\u003ctd align=\"right\"\u003e0g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003e0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSodium\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 50–80mg\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 114–182mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eApprox. per meal reference portion\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eServing size\u003c\/th\u003e\n\u003cth align=\"right\"\u003eEstimated calories\u003c\/th\u003e\n\u003cth align=\"right\"\u003eEstimated protein\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e100g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 250–330 kcal\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 16–21g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApprox. 113g per half box\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 283–373 kcal\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApproximately 18–24g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e1 box 227g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 568–749 kcal\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 36–48g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eStorage instructions\u003c\/h2\u003e\n\u003cp\u003ePlease keep frozen at -18°C or below. Consume as soon as opened. Repeated thawing and refreezing is not recommended to avoid affecting texture, flavour and food safety.\u003c\/p\u003e\n\u003ch2\u003eThawing method\u003c\/h2\u003e\n\u003cp\u003eIt is recommended to place in the refrigerator overnight to thaw slowly, which helps better maintain the texture of the meat slices. If quick thawing is needed, place the sealed package in cold water. Do not leave at room temperature for long periods.\u003c\/p\u003e\n\u003ch2\u003eFood safety tips\u003c\/h2\u003e\n\u003cp\u003eThis product is a raw frozen food and must be thoroughly cooked before consumption. When hot potting meat, ensure the meat slices turn completely from red to cooked colour, with the centre not remaining raw or cold. After handling raw meat, clean hands, cutting boards, knives and all surfaces that have come into contact with raw meat immediately to avoid cross-contamination. Do not eat raw.\u003c\/p\u003e\n\u003ch2\u003eProduct Information\u003c\/h2\u003e\n\u003cp\u003eProduct Name: US Angus Prime Beef Neck\u003cbr\u003eSpecification: Approximately 227g\u003cbr\u003eOrigin: USA\u003cbr\u003eProduct Status: Frozen Raw Food\u003cbr\u003eStorage: Frozen at -18°C or below\u003cbr\u003eSuggested Cooking: Hot Pot, Hot Pot, Sukiyaki, Stir-fry, Beef Rice, Noodle Soup, Udon\u003cbr\u003eSuitable Uses: Family Hot Pot, Friends Gathering, Dinner Side Dish, Festival Hot Pot, Quick Cooking\u003c\/p\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"Default Title","offer_id":50364645310750,"sku":null,"price":79.9,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/ChatGPTImage2026_6_19_07_12_25.png?v=1781867577"},{"product_id":"美國-black-angus黑安格斯-prime頂級-牛板腱-產地直送-高蛋白-適合生酮飲食","title":"USA🇺🇸 | BLACK ANGUS | PRIME | Oyster Blade | Direct from Origin | High Protein | Keto Friendly | Fatty Blade | 🌹 Red Premium","description":"\u003cp\u003e\"Freshly cut US Prime Chuck, tender and juicy meat with a unique flavour. No preservatives added, safe and healthy. Every slice is carefully selected to let you enjoy authentic deliciousness. Suitable for grilling, cold dishes and many other cooking methods to make your table more colourful.\"\u003c\/p\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"1 lb Pack \/ Cut 1mm Super Thin Hot Pot Rolls (Super Soft🌟🌟Recommended)","offer_id":50519100719390,"sku":null,"price":109.99,"currency_code":"HKD","in_stock":true},{"title":"1 lb Pack \/ Cut 2mm Hot Pot Slices [Textured]","offer_id":50519100752158,"sku":null,"price":119.99,"currency_code":"HKD","in_stock":true},{"title":"1 lb Pack \/ Cut 5mm BBQ Slices","offer_id":50519100784926,"sku":null,"price":119.99,"currency_code":"HKD","in_stock":true},{"title":"1 lb Pack \/ ❤️❤️Cut 2cm Steak❤️❤️(0.5 lb ≈ 1-2 pieces, 2.5 lb ≈ 7-10 pieces Priced by Actual Weight)","offer_id":50519100817694,"sku":null,"price":109.99,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/IMG-4657.jpg?v=1768477953"},{"product_id":"usa-usda-prime-hanger-steak-hanging-tender","title":"“Whole Beef” USA 🇺🇸 Top-grade Hanger Steak | Hanger Steak | Rich beef flavour, juicy | Choice for pan-frying, BBQ, roast meat | ⚠️ Shipped frozen","description":"\u003cp class=\"isSelectedEnd\"\u003eLooking for a \u003cstrong\u003ecut with exceptionally strong beef flavour and distinct texture, not a typical Ribeye or Sirloin steak cut\u003c\/strong\u003e? This \u003cstrong\u003eUS 🇺🇸 USDA Prime Premium Hanger Steak\u003c\/strong\u003e, often called \u003cstrong\u003eHanging Tender \/ Hanger Steak\u003c\/strong\u003e, is a cut highly worth trying for steak lovers.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThe original packaging of the product shows \u003cstrong\u003eUSDA PRIME\u003c\/strong\u003e marking. USDA Prime is one of the highest grades in the USDA beef quality grading system, focusing on quality indicators such as marbling and maturity. Combined with the Hanger Steak's own prominent beef flavour, after high-temperature pan-frying or grilling, the exterior is charred and the interior is juicy, especially suitable for guests who like 'real beef flavour'.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThe most important cooking point for Hanger Steak is \u003cstrong\u003eProper trimming of sinew + Slicing against the grain\u003c\/strong\u003e. If done well, you can enjoy both the rich beef aroma and a more comfortable chewing texture.\u003c\/p\u003e\n\u003ch2\u003e🇺🇸 USDA Prime | US Premium Beef Specification\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThe original beef on this Hanger Steak shows \u003cstrong\u003eUSDA PRIME\u003c\/strong\u003e stamp.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eUSDA beef quality grading evaluates based on factors like marbling and maturity, and \u003cstrong\u003ePrime\u003c\/strong\u003e is the highest quality grade among them.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eFor consumers, the main appeal of Prime beef lies in its relatively ideal marbling performance; during cooking, the fat melts, helping to enhance:\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eBeef fat aroma · Juiciness · Tenderness · Overall flavour\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eCombined with the Hanger Steak's rich beef flavour, this is a very distinctive steak choice.\u003c\/p\u003e\n\u003ch2\u003e🥩 What is Hanger Steak? | Hanger Steak \/ Hanging Tender\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003eHanger Steak is the cut near the cow's diaphragm, with common English names including:\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eHanger Steak\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eHanging Tender\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eOnglet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eIn Western cuisine and steak culture, it is also called \u003cstrong\u003eButcher's Steak\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThe biggest feature of this cut is not simply pursuing a large amount of marbling, but:\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eVery distinct beef flavour.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eCompared to Ribeye and Sirloin, Hanger Steak has more obvious muscle texture, a more prominent meaty feel upon entry, and a more direct aroma.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eFor those who like 'strong beef flavour', Hanger Steak often offers more surprise than some more expensive traditional steak cuts.\u003c\/p\u003e\n\u003ch2\u003e🔥 Rich Beef Flavour | High-temperature pan-frying\/grilling best brings out the character\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003eHanger Steak is very suitable for high-temperature quick cooking.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eAfter high-temperature pan-frying to a char, a beautiful Maillard charred flavour can form, while the interior retains the steak's own juices and rich taste.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThe simplest way is:\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eSea Salt + Coarse Black Pepper\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003ewhich can well highlight the Prime beef's own taste.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eIf you want it even more fragrant, you can add at the end:\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eButter + Garlic + Rosemary\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003emaking the overall flavour closer to restaurant steakhouse dishes.\u003c\/p\u003e\n\u003ch2\u003e🔪 Hanger Steak Handling Key | Trim sinew first, then slice against the grain\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003eOriginal Hanger Steaks usually come with some sinew and connective tissue, which is part of the cut's natural structure.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eBefore cooking, you can trim away thicker surface sinew as needed.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eAn even more important step after cooking is:\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSlicing against the grain\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003eObserve the direction of the beef muscle fibres, then cut perpendicular to the fibres to shorten the long fibres, making it easier to chew.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eWhether Hanger Steak is tasty really depends a lot on how it is sliced.\u003c\/p\u003e\n\u003ch2\u003e🍳 Pan-fried Hanger Steak | Preferred Cooking Method\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003eAfter the beef is completely thawed:\u003c\/p\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003ePat the surface dry with kitchen paper\u003c\/li\u003e\n\u003cli\u003eTrim thicker membranes\u003c\/li\u003e\n\u003cli\u003eAdd sea salt and black pepper\u003c\/li\u003e\n\u003cli\u003eHeat a frying pan thoroughly\u003c\/li\u003e\n\u003cli\u003eSear the beef on both sides over high heat\u003c\/li\u003e\n\u003cli\u003eFinally add butter, garlic and herbs\u003c\/li\u003e\n\u003cli\u003eRest for a few minutes\u003c\/li\u003e\n\u003cli\u003eSlice against the grain to serve\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"isSelectedEnd\"\u003eHanger Steak has a strong flavour on its own, so it does not need a lot of sauce.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eSimple cooking allows you to taste its characteristics best.\u003c\/p\u003e\n\u003ch2\u003e🔥 BBQ／Charcoal Grilled｜Hanger Steak is very suitable\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003eHanger Steak is also a cut suitable for grilling.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eIt can be cooked whole, or sliced into thicker steaks.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eRecommended pairings:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSea Salt Black Pepper\u003c\/li\u003e\n\u003cli\u003eGarlic Butter\u003c\/li\u003e\n\u003cli\u003eChimichurri Green Sauce\u003c\/li\u003e\n\u003cli\u003eCumin chili\u003c\/li\u003e\n\u003cli\u003eSmoked BBQ Sauce\u003c\/li\u003e\n\u003cli\u003eJapanese Yakiniku sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eHanger Steak＋Chimichurri\u003c\/strong\u003e is particularly classic.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eHerbs, garlic and the tangy aroma can balance the richness of the beef without completely masking the beef flavour.\u003c\/p\u003e\n\u003ch2\u003e🥩 Beef Cubes｜Garlic Black Pepper Very Savory\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003eCut the Hanger Steak into bite-sized pieces to make beef cubes.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eSear different surfaces quickly over high heat in a frying pan, then add:\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eButter + Minced Garlic + Black Pepper\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eStir-fry briefly and it is done.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eIt goes very well with white rice, pasta, mashed potatoes or roasted vegetables.\u003c\/p\u003e\n\u003ch2\u003e🍚 Hanger Steak Steak Rice\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003eSlice the seared Hanger Steak against the grain and place on white rice to make a family-style steak rice.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eRecommended pairings:\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eHanger Steak＋White Rice＋Fried Egg＋Broccoli\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eSauce options:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBlack pepper sauce\u003c\/li\u003e\n\u003cli\u003eOnion sauce\u003c\/li\u003e\n\u003cli\u003eGarlic sauce\u003c\/li\u003e\n\u003cli\u003eJapanese Yakiniku sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003eA simple meal that feels like a steakhouse dinner.\u003c\/p\u003e\n\u003ch2\u003e🥩 Steak Salad｜Rich beef flavour with refreshing vegetables\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003eIf you do not want to pair with a lot of carbohydrates, you can make a steak salad with Hanger Steak.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eRecommended:\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eHanger Steak＋Rocket＋Avocado＋Cherry Tomatoes＋Cucumber\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eAdd balsamic vinegar or Chimichurri.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eHanger Steak has a strong beef flavour, so even with a lot of vegetables, its flavour will not be overshadowed by other ingredients.\u003c\/p\u003e\n\u003ch2\u003e📦 Whole Beef Cuts｜Free to portion\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThe biggest advantage of whole cut specifications is that you can process them according to your cooking method.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eIt can be divided into:\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eThick cut → Pan-seared Hanger Steak\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eMedium-thick cut → BBQ／Roast Meat\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eCubed → Black Pepper Beef Cubes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eSliced → Steak rice／salad\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eIf a family has different cooking habits, a single whole cut can be divided for multiple uses.\u003c\/p\u003e\n\u003ch2\u003e❄️ Frozen Storage｜Convenient for home stock\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003eThe product is a frozen whole beef cut.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eIt is recommended to keep it frozen after receipt, and thaw and process only the required amount when ready to eat.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003eSince whole beef cuts are natural ingredients, natural differences in size, shape, marbling and actual weight may exist for each piece; the actual product is subject to the goods received.\u003c\/p\u003e\n\u003ch2\u003e✅ US USDA Prime Hanger Steak Product Features\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e✅ US🇺🇸 Beef\u003c\/strong\u003e\u003cbr\u003eUS whole beef cut, suitable for steaks and various dishes.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e✅ USDA Prime Grade\u003c\/strong\u003e\u003cbr\u003eThe product carries a USDA Prime label and is a high-quality grade of US beef.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e✅ Hanging Tender \/ Hanger Steak\u003c\/strong\u003e\u003cbr\u003eA premium Hanger Steak cut with particularly prominent beef flavour.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e✅ Rich beef flavour\u003c\/strong\u003e\u003cbr\u003ePerfect for guests who enjoy a rich beef aroma.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e✅ Juicy\u003c\/strong\u003e\u003cbr\u003eHigh-heat quick searing allows the beef flavour to be fully developed.\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e✅ Whole cut specification\u003c\/strong\u003e\u003cbr\u003eCan be trimmed and portioned as required.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e✅ Pan-fried \/ BBQ especially excellent\u003c\/strong\u003e\u003cbr\u003eSimple sea salt and black pepper are already very flavourful.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e✅ One piece, multiple meals\u003c\/strong\u003e\u003cbr\u003eSteaks, BBQ, beef cubes, steak rice and salads are all suitable.\u003c\/p\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"4.54","offer_id":59762769559838,"sku":null,"price":499.4,"currency_code":"HKD","in_stock":false},{"title":"6.44","offer_id":59762769592606,"sku":null,"price":708.4,"currency_code":"HKD","in_stock":false},{"title":"6.08 lb","offer_id":59902465638686,"sku":"USAUSDAPRIME-LB-06080-01","price":790.4,"currency_code":"HKD","in_stock":false},{"title":"6.7 lb","offer_id":59902465933598,"sku":"USAUSDAPRIME-LB-06700-02","price":871.0,"currency_code":"HKD","in_stock":false},{"title":"7.04 lb","offer_id":59902466621726,"sku":"USAUSDAPRIME-LB-07040-03","price":915.2,"currency_code":"HKD","in_stock":false},{"title":"5.64 lb","offer_id":59902467244318,"sku":"USAUSDAPRIME-LB-05640-04","price":733.2,"currency_code":"HKD","in_stock":false},{"title":"6.36 lb","offer_id":59902467965214,"sku":"USAUSDAPRIME-LB-06360-05","price":839.52,"currency_code":"HKD","in_stock":false},{"title":"6.36 lb (2)","offer_id":59935878381854,"sku":"USAUSDAPRIME-LB-06360-01","price":839.52,"currency_code":"HKD","in_stock":false},{"title":"6.76 lb","offer_id":59935878480158,"sku":"USAUSDAPRIME-LB-06760-02","price":878.8,"currency_code":"HKD","in_stock":false},{"title":"5.62 lb","offer_id":59935880773918,"sku":"USAUSDAPRIME-LB-05620-03","price":730.6,"currency_code":"HKD","in_stock":false},{"title":"6.96 lb","offer_id":59935892963614,"sku":"USAUSDAPRIME-LB-06960-04","price":904.8,"currency_code":"HKD","in_stock":false},{"title":"5.88 lb","offer_id":59935904137502,"sku":"USAUSDAPRIME-LB-05880-05","price":764.4,"currency_code":"HKD","in_stock":false},{"title":"6.36 lb (3)","offer_id":60042785325342,"sku":"USAUSDAPRIME-LB-06360-01","price":839.52,"currency_code":"HKD","in_stock":false},{"title":"6.04 lb","offer_id":60042803478814,"sku":"USAUSDAPRIME-LB-06040-02","price":797.28,"currency_code":"HKD","in_stock":false},{"title":"6 lb","offer_id":60283154202910,"sku":"USAUSDAPRIME-LB-06000-01","price":792.0,"currency_code":"HKD","in_stock":false},{"title":"5.76 lb","offer_id":60283154235678,"sku":"USAUSDAPRIME-LB-05760-02","price":760.32,"currency_code":"HKD","in_stock":true},{"title":"6.94 lb","offer_id":60283155906846,"sku":"USAUSDAPRIME-LB-06940-03","price":916.08,"currency_code":"HKD","in_stock":true},{"title":"5.4 lb","offer_id":60336534683934,"sku":"USAUSDAPRIME-LB-05400-01","price":756.0,"currency_code":"HKD","in_stock":true},{"title":"4.24 lb","offer_id":60336540188958,"sku":"USAUSDAPRIME-LB-04240-02","price":593.6,"currency_code":"HKD","in_stock":true},{"title":"5.42 lb","offer_id":60336542023966,"sku":"USAUSDAPRIME-LB-05420-03","price":758.8,"currency_code":"HKD","in_stock":true},{"title":"3.66 lb","offer_id":60336569876766,"sku":"USAUSDAPRIME-LB-03660-04","price":512.4,"currency_code":"HKD","in_stock":false},{"title":"6.4 lb","offer_id":60336573350174,"sku":"USAUSDAPRIME-LB-06400-05","price":896.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/ChatGPT_Image_2026_8_23_09_39_07_decd0297-aa63-495d-803d-5d326d0a94cc.png?v=1789825978"},{"product_id":"美國安格斯牛頸脊牛扒-1-5cm-嫩滑多汁-煎烤皆宜","title":"US Beef Neck Steak 1.5cm｜Certified Angus Beef｜Rich Meaty｜High Protein｜Pan Fry \u0026 BBQ","description":"\u003ch1\u003eUS Beef Neck Steak｜Certified Angus Beef｜Rich Meaty｜High Protein｜Pan Fry \u0026amp; BBQ\u003c\/h1\u003e\n\u003cp\u003eUS Beef Neck Steak selects the beef neck cut, with rich meat flavour and natural fat distribution, featuring more obvious beef fibre and connective tissue texture. It is an affordable steak choice with prominent meat aroma and a chewier texture. Compared to premium tender cuts like Ribeye and Beef Fillet, the texture of the Beef Neck Steak is firmer, but the beef flavour is more direct, suitable for guests who like rich beef aroma, a strong texture and a chewy steak.\u003c\/p\u003e\n\u003cp\u003eThis product is suitable for pan frying, grilling, griddle, air frying, stir-frying strips, steak rice, black pepper beef strips and daily high-protein meals. It is recommended to slice or cut into strips against the grain after cooking for a more tender mouthfeel. It can also be seasoned with black pepper sauce, garlic butter sauce, onion sauce, Japanese Yakiniku sauce or Korean sauce to make a home steak meal, a fitness meal or a bento.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eProduct Information\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eItem\u003c\/th\u003e\n\u003cth\u003eContents\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct Name\u003c\/td\u003e\n\u003ctd\u003eUS Beef Neck Steak\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnglish Reference Name\u003c\/td\u003e\n\u003ctd\u003eUSA Beef Chuck Neck Steak \/ Beef Neck Steak\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeef Category\u003c\/td\u003e\n\u003ctd\u003eUS Beef\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertified Reference\u003c\/td\u003e\n\u003ctd\u003eCertified Angus Beef\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eNeck \/ Neck Cuts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct Type\u003c\/td\u003e\n\u003ctd\u003eFrozen Raw Beef Steak\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eTray Frozen Pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTexture\u003c\/td\u003e\n\u003ctd\u003eRich Meat Flavor, Firm Texture, Chewy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCooking Methods\u003c\/td\u003e\n\u003ctd\u003ePan-fry, BBQ, Air Fry, Sear, Stir-fry Strips, Steak Rice\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eServing Suggestions\u003c\/td\u003e\n\u003ctd\u003eMust be heated and cooked thoroughly before consumption\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eProduct Features\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eKey Selling Points\u003c\/th\u003e\n\u003cth\u003eDescription\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eUS Beef\u003c\/td\u003e\n\u003ctd\u003eStrong beef flavour, suitable for guests who enjoy American steak style\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNeck Cuts\u003c\/td\u003e\n\u003ctd\u003eStronger meat flavour, more visible fibre, chewier texture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHigh-protein ingredient\u003c\/td\u003e\n\u003ctd\u003eSuitable for fitness, muscle building, and daily protein supplementation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNatural fat distribution\u003c\/td\u003e\n\u003ctd\u003eNatural fat and connective tissue texture, beef aroma is more pronounced after searing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSuitable for pan-frying and BBQ\u003c\/td\u003e\n\u003ctd\u003eCan be cooked in a frying pan, griddle, barbecue or air fryer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGood value\u003c\/td\u003e\n\u003ctd\u003eSuitable for guests who want to enjoy a large portion of steak at a more affordable price\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVersatile Steak\u003c\/td\u003e\n\u003ctd\u003eCan be pan-fried whole, stir-fried in strips, sliced with rice or made into bento\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eTexture and flavour description\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eItem\u003c\/th\u003e\n\u003cth\u003eDescription\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMeat flavour\u003c\/td\u003e\n\u003ctd\u003eRich beef flavour, prominent meat aroma\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTexture\u003c\/td\u003e\n\u003ctd\u003eFirmer, chewy, not melt-in-the-mouth or very tender\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat content\u003c\/td\u003e\n\u003ctd\u003eNatural fat and connective tissue texture, stronger flavour after searing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMarbling\u003c\/td\u003e\n\u003ctd\u003eNeck Cuts have more visible grain, slicing against the grain is recommended\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSuitable for guests\u003c\/td\u003e\n\u003ctd\u003eGuests who like rich beef flavour, strong texture, and chewy steak\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRecommended ways to eat\u003c\/td\u003e\n\u003ctd\u003eSear and cut into strips, serve with rice, salad, potato wedges, or vegetables\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eSuitable for people and occasions\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003ePeople \/ Occasions\u003c\/th\u003e\n\u003cth\u003eReason for recommendation\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eFitness enthusiasts\u003c\/td\u003e\n\u003ctd\u003eBeef is rich in protein, suitable as a source of meat for main meals\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMuscle building enthusiasts\u003c\/td\u003e\n\u003ctd\u003eHigh protein, substantial, suitable as a muscle-building meal with rice or sweet potato\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFamily Dinner\u003c\/td\u003e\n\u003ctd\u003eCan be quickly pan-fried, served with rice, pasta, mash or salad\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBBQ gathering\u003c\/td\u003e\n\u003ctd\u003eStrong meat flavour, aroma is prominent after BBQ\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWork lunch box\u003c\/td\u003e\n\u003ctd\u003eSlice into strips after pan-frying, serve with rice and vegetables, convenient for packed lunch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeginners at cooking steak\u003c\/td\u003e\n\u003ctd\u003eCan be pan-fried, sliced into strips or sliced, not necessarily served whole\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePeople who like chewy steak\u003c\/td\u003e\n\u003ctd\u003eNeck Cuts have a more substantial texture, more obvious chewiness\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePeople who want to buy high value-for-money steak\u003c\/td\u003e\n\u003ctd\u003eCompared to premium tender cuts, Neck Cuts are more suitable for daily large-scale consumption\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eSuggested cooking method: Pan-fried Neck Steak\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eSteps\u003c\/th\u003e\n\u003cth\u003eMethod\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e1. Thaw in fridge\u003c\/td\u003e\n\u003ctd\u003ePlace in the fridge chiller compartment to thaw naturally before eating\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e2. Bring to room temperature\u003c\/td\u003e\n\u003ctd\u003eRemove before cooking and leave at room temperature for about 10–15 minutes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e3. Pat dry\u003c\/td\u003e\n\u003ctd\u003ePat the surface dry with kitchen paper to help achieve a crispy sear\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e4. Simple seasoning\u003c\/td\u003e\n\u003ctd\u003eAdd sea salt, black pepper, garlic powder or a little olive oil\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e5. Pan-fry over medium-high heat\u003c\/td\u003e\n\u003ctd\u003eHeat the pan, add oil, and fry on both sides until coloured\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e6. Avoid overcooking\u003c\/td\u003e\n\u003ctd\u003ePan-frying for too long will make the texture harder, controlling the time is recommended\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e7. Rest\u003c\/td\u003e\n\u003ctd\u003eRest for approximately 3–5 minutes after frying to allow the juices to stabilise\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e8. Slice against the grain\u003c\/td\u003e\n\u003ctd\u003eSlice or cut into strips against the grain for a more tender texture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eTechniques for better texture\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eTips\u003c\/th\u003e\n\u003cth\u003eDescription\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eThaw completely before cooking\u003c\/td\u003e\n\u003ctd\u003eCooking directly from frozen will cause uneven heating, resulting in a dry exterior and hard interior\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePat the surface dry\u003c\/td\u003e\n\u003ctd\u003eToo much surface moisture will affect the caramelisation effect\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCan be lightly pounded first\u003c\/td\u003e\n\u003ctd\u003eCan be lightly pounded with a meat mallet before cooking to make the fibre easier to chew\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCan be marinated first\u003c\/td\u003e\n\u003ctd\u003eMarinate with onion juice, garlic powder, black pepper, a little oil or Japanese yakitori sauce to improve texture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAvoid overcooking\u003c\/td\u003e\n\u003ctd\u003eNeck Cuts are naturally chewy, overcooking will make them tougher\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRest after frying\u003c\/td\u003e\n\u003ctd\u003eAllows juices to redistribute, preventing excessive loss when cutting\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSlice against the grain\u003c\/td\u003e\n\u003ctd\u003eImportant for Neck Cuts, can reduce chewing resistance\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStir-fry Strips\u003c\/td\u003e\n\u003ctd\u003eIf worried that the whole piece is too hard, you can cut into strips and stir-fry with black pepper sauce or onion\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eCooking method suggestions\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eMethod\u003c\/th\u003e\n\u003cth\u003eSuggested Method\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003ePan-seared steak\u003c\/td\u003e\n\u003ctd\u003ePat dry after thawing, season with sea salt and black pepper, pan-fry over medium-high heat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrilling\u003c\/td\u003e\n\u003ctd\u003eBrush surface with oil, grill quickly until cooked, avoid overheating\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAir Fry\u003c\/td\u003e\n\u003ctd\u003eLightly brush surface with oil, air fry at around 180°C, flip halfway through\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlack pepper beef strips\u003c\/td\u003e\n\u003ctd\u003eStir-fry quickly with onion, bell pepper and black pepper sauce after cutting into strips\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSteak Rice\u003c\/td\u003e\n\u003ctd\u003eSlice against the grain after cooking, serve with white rice, fried egg and onion sauce\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eKorean BBQ Style\u003c\/td\u003e\n\u003ctd\u003eSlice thinly or cut into strips, stir-fry quickly with Korean sauce, serve with lettuce wraps\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eJapanese Beef Bowl\u003c\/td\u003e\n\u003ctd\u003eSlice and serve with onion and Japanese sauce to make beef rice\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFitness meals\u003c\/td\u003e\n\u003ctd\u003ePan-fry simply, serve with brown rice, broccoli, sweet potato or salad\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eSuggested pairings\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCategory\u003c\/th\u003e\n\u003cth\u003eRecommended Pairings\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBasic Seasoning\u003c\/td\u003e\n\u003ctd\u003eSea salt, black pepper, garlic powder, onion powder, rosemary, thyme\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSauces\u003c\/td\u003e\n\u003ctd\u003eBlack pepper sauce, garlic butter sauce, onion sauce, Japanese BBQ sauce, Korean chilli sauce\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStaples\u003c\/td\u003e\n\u003ctd\u003eWhite rice, brown rice, sweet potato, mashed potatoes, pasta, garlic bread\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVegetables\u003c\/td\u003e\n\u003ctd\u003eBroccoli, asparagus, mushrooms, onion, bell peppers, cherry tomatoes, salad greens\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFitness Meal Combo\u003c\/td\u003e\n\u003ctd\u003eNeck Steak + Brown Rice + Broccoli + Egg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLow Carb Combo\u003c\/td\u003e\n\u003ctd\u003eNeck Steak + Salad Greens + Avocado + Fried Egg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFamily Meal Combo\u003c\/td\u003e\n\u003ctd\u003eNeck Steak + White Rice + Stir-fried Vegetables + Soup\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBBQ pairing\u003c\/td\u003e\n\u003ctd\u003eNeck Steak + Roasted Corn + Salad + Sweet Potato Wedges\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eEstimated Nutritional Information\u003c\/h2\u003e\n\u003cp\u003eThe following nutritional data is estimated based on general US Neck Steak \/ Neck Cut steak. Actual values may vary depending on the fat ratio of the beef, degree of trimming, batch, thawing state and cooking method. This data is for reference only.\u003c\/p\u003e\n\u003ch3\u003eEstimated Nutrition per 100g | Common Hong Kong Nutrition Label Format\u003c\/h3\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eNutritional Information\u003c\/th\u003e\n\u003cth align=\"right\"\u003ePer 100g\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox 890 kJ \/ 213 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 20.0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal Fat\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox 14.5g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSaturated Fat\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox 5.8g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTrans Fat\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox 0.4g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd align=\"right\"\u003e0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSugars\u003c\/td\u003e\n\u003ctd align=\"right\"\u003e0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSodium\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox 65mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eReference Serving Size\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eServing size\u003c\/th\u003e\n\u003cth align=\"right\"\u003eEnergy\u003c\/th\u003e\n\u003cth align=\"right\"\u003eProtein\u003c\/th\u003e\n\u003cth align=\"right\"\u003eTotal Fat\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eApprox. 100g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox 890 kJ \/ 213 kcal\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 20.0g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox 14.5g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApprox. 150g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox 1,335 kJ \/ 320 kcal\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 30.0g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox 21.8g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApprox. 200g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox 1,780 kJ \/ 426 kcal\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 40.0g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox 29.0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApprox. 250g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox 2,225 kJ \/ 533 kcal\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 50.0g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox 36.3g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApprox. 300g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox 2,670 kJ \/ 639 kcal\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 60.0g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox 43.5g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eStorage Instructions\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eItem\u003c\/th\u003e\n\u003cth\u003eRecommendation\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eFrozen storage\u003c\/td\u003e\n\u003ctd\u003ePlease store at -18°C or below\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThawing method\u003c\/td\u003e\n\u003ctd\u003eRecommended to thaw naturally in the refrigerator chiller compartment\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eQuick thawing\u003c\/td\u003e\n\u003ctd\u003eCan be thawed in cold water after placing in a sealed bag with the packaging\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAfter thawing\u003c\/td\u003e\n\u003ctd\u003ePlease cook and consume as soon as possible\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePrecautions\u003c\/td\u003e\n\u003ctd\u003eLong-term thawing at room temperature is not recommended, and repeated freezing is not recommended\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAfter opening\u003c\/td\u003e\n\u003ctd\u003ePlease cook on the same day after opening, long-term storage is not recommended\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eFood safety tips\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eNotes\u003c\/th\u003e\n\u003cth\u003eDescription\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMust be heated\u003c\/td\u003e\n\u003ctd\u003eThis product is frozen raw beef and must be cooked thoroughly before consumption\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw and cooked separation\u003c\/td\u003e\n\u003ctd\u003ePlease use different cutting boards, knives, and tableware for raw meat and cooked food\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThaw completely\u003c\/td\u003e\n\u003ctd\u003eRecommended to cook after completely thawing for more even heating\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAvoid cross-contamination\u003c\/td\u003e\n\u003ctd\u003ePlease clean hands, knives, cutting boards, and work surfaces after handling raw beef\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpecial groups\u003c\/td\u003e\n\u003ctd\u003ePregnant women, children, the elderly, and people with weaker immunity are advised to eat steak that is fully cooked\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePost-thaw handling\u003c\/td\u003e\n\u003ctd\u003ePlease cook as soon as possible after thawing, refreezing is not recommended\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eQuestion\u003c\/th\u003e\n\u003cth\u003eAnswer\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhat cut is this?\u003c\/td\u003e\n\u003ctd\u003eThis is a US Neck Steak, a cut near the neck, with a rich beef flavour and a slightly chewy texture.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIs this steak tender?\u003c\/td\u003e\n\u003ctd\u003eThis is not a tender steak; the texture will be firmer and more chewy, suitable for those who enjoy the chewiness of beef.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhy is the texture firmer?\u003c\/td\u003e\n\u003ctd\u003eThe neck steak cut has more visible grain and connective tissue, so the texture will be chewier than cuts like fillet or ribeye.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHow should I cook it to taste good?\u003c\/td\u003e\n\u003ctd\u003eThaw completely, pat the surface dry, pan-fry quickly, do not overcook, and rest before slicing against the grain.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIs it suitable for fitness enthusiasts?\u003c\/td\u003e\n\u003ctd\u003eSuitable. This product is rich in protein, suitable for muscle building, high-protein diets and daily meals.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCan it be air-fried?\u003c\/td\u003e\n\u003ctd\u003eYes. It is recommended to thaw completely and pat the surface dry, brush with a little oil, air fry, and flip halfway through.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCan I grill it?\u003c\/td\u003e\n\u003ctd\u003eSuitable. The neck steak has a rich beef flavour and a distinct aroma after grilling, but it is recommended not to grill for too long.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCan it be sliced and stir-fried?\u003c\/td\u003e\n\u003ctd\u003eYes. Sliced and stir-fried quickly with onion, bell peppers and black pepper sauce will be easier to eat than eating it whole.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCan it be used for hot pot?\u003c\/td\u003e\n\u003ctd\u003eNot really recommended for hot pot as a whole piece. If you want to use it for hot pot, you can slice it thinly or cut it into strips.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCan it be refrozen after thawing?\u003c\/td\u003e\n\u003ctd\u003eNot recommended. Repeated freezing will affect the meat quality and food safety.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eOne-sentence selling point\u003c\/h2\u003e\n\u003cp\u003eUS Neck Steak is rich in beef flavour, has a firm texture, is high in protein and substantial, suitable for pan-frying, grilling, stir-frying strips, steak rice and daily high-protein meals.\u003c\/p\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"1 lb (approx 3-4 pieces)","offer_id":50587263664414,"sku":null,"price":149.9,"currency_code":"HKD","in_stock":true},{"title":"2 lb Special","offer_id":50587263697182,"sku":null,"price":269.99,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/ChatGPTImage2026_6_18_10_13_47.png?v=1781792049"},{"product_id":"美國安格斯封門柳牛扒-1-5cm-嫩滑多汁-肉味超濃","title":"US Angus🇺🇸 Hanger Steak 1.5cm | High Beef Flavour | Good for Pan-fry or Grill | Hanger Steak is known as the Butcher’s Cut","description":"\u003cp data-start=\"260\" data-end=\"344\"\u003eTrue steak lovers don't necessarily only choose sirloin and ribeye.\u003cbr data-start=\"278\" data-end=\"281\"\u003e\u003cstrong data-start=\"281\" data-end=\"301\"\u003eHanger Steak\u003c\/strong\u003e is known as the Butcher’s Cut, with a rich beef flavour and juicy meat, a hidden favourite among many steak lovers.\u003c\/p\u003e\n\u003cp data-start=\"346\" data-end=\"424\"\u003e🔥 US Certified Angus Beef\u003cbr data-start=\"372\" data-end=\"375\"\u003e🔥 Rich Beef Flavour\u003cbr data-start=\"382\" data-end=\"385\"\u003e🔥 Tender with Chew\u003cbr data-start=\"393\" data-end=\"396\"\u003e🔥 Suitable for Pan-fry \/ BBQ \/ Charcoal Grill\u003cbr data-start=\"414\" data-end=\"417\"\u003e🔥 Sold in Hong Kong\u003c\/p\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"2 lb (approx 3-4 pieces)","offer_id":50587271397662,"sku":null,"price":289.99,"currency_code":"HKD","in_stock":true},{"title":"4 lb Special","offer_id":50587271430430,"sku":null,"price":568.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/673c38a3-07f5-4192-9ce8-3b6c52d75516.png?v=1777650242"},{"product_id":"美國-cab-西冷牛扒-250g-10-usa-cab-sirloin-steak","title":"“August Limited-Time Special 🉐” USA CAB Sirloin Steak 250g ±10%｜USA CAB Sirloin Steak","description":"\u003ch1\u003eUSA CAB Sirloin Steak 250g ±10%｜USA CAB Sirloin Steak\u003c\/h1\u003e\n\u003cp\u003eThe USA CAB Sirloin Steak is made from American Angus beef, offering a rich flavour and firm texture, ideal for customers who prefer the original beef taste and a hearty bite. The sirloin cut features a natural fat edge, which enhances the buttery aroma when pan-fried or grilled. Sear until the surface is caramelised while keeping the interior juicy to create a high-quality steak meal.\u003c\/p\u003e\n\u003cp\u003eEach pack is approximately 250g ±10%, suitable for 1–2 people. It can serve as a dinner main course, a high-protein fitness meal, a weekend BBQ item, a festive gathering dish, or a family Western-style meal. Simply pair with black pepper, sea salt, minced garlic, butter, or rosemary to enjoy American-style steak flavours at home.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eProduct Information\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eItem\u003c\/th\u003e\n\u003cth\u003eContents\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct Name\u003c\/td\u003e\n\u003ctd\u003eUSA CAB Sirloin Steak\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnglish Name\u003c\/td\u003e\n\u003ctd\u003eUSA CAB Sirloin Steak\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpecification\u003c\/td\u003e\n\u003ctd\u003e250g ±10%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct Type\u003c\/td\u003e\n\u003ctd\u003eFrozen Raw Steak\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeef Category\u003c\/td\u003e\n\u003ctd\u003eUS Angus Beef\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eSirloin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eUS\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed and frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSuitable Uses\u003c\/td\u003e\n\u003ctd\u003ePan-frying, grilling, air frying, oven-baking, steak meals, BBQ\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage instructions\u003c\/td\u003e\n\u003ctd\u003eStore Frozen at -18°C or below\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eServing Suggestions\u003c\/td\u003e\n\u003ctd\u003eMust be thoroughly heated before eating\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eProduct Features\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eKey Selling Points\u003c\/th\u003e\n\u003cth\u003eDescription\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eUS Angus Beef\u003c\/td\u003e\n\u003ctd\u003eRich beef flavour, suitable for customers who enjoy a strong beef taste\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSirloin cut\u003c\/td\u003e\n\u003ctd\u003eFirm texture with a satisfying steak bite, ideal for pan-frying and grilling\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNatural fat cap\u003c\/td\u003e\n\u003ctd\u003eReleases aromatic oils when heated, making the steak more fragrant\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e250g ±10% portion\u003c\/td\u003e\n\u003ctd\u003eSuitable as a single main course, or for sharing between two people\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVacuum-packed and frozen\u003c\/td\u003e\n\u003ctd\u003eConvenient for storage, reduces freezer burn, and maintains meat quality\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFine dining experience at home\u003c\/td\u003e\n\u003ctd\u003eSimply pan-fry or grill at home to enjoy a high-quality steak meal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eSuitable people and occasions\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eOccasions\u003c\/th\u003e\n\u003cth\u003eReason for recommendation\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eFamily Dinner\u003c\/td\u003e\n\u003ctd\u003eOne pack is sufficient as a main course, pairing well with rice, mashed potatoes, or salad\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFitness Muscle-Building Meal\u003c\/td\u003e\n\u003ctd\u003eBeef is rich in protein, suitable as a source of meat for main meals\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeekend BBQ\u003c\/td\u003e\n\u003ctd\u003eSirloin has a rich meat flavour, with a prominent aroma after grilling\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDate night\u003c\/td\u003e\n\u003ctd\u003ePan-fried steak with red wine sauce or black pepper sauce, simple and textured\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFestive Gatherings\u003c\/td\u003e\n\u003ctd\u003eSuitable for Christmas, birthdays, and family gatherings as an extra dish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeginners at cooking steak\u003c\/td\u003e\n\u003ctd\u003eThe sirloin cut is easy to handle and does not require complex cooking techniques\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eSuggested cooking method\u003c\/h2\u003e\n\u003ch3\u003ePan-seared steak\u003c\/h3\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eSteps\u003c\/th\u003e\n\u003cth\u003eMethod\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e1. Thaw\u003c\/td\u003e\n\u003ctd\u003ePlace in the refrigerator to thaw naturally before eating; thaw for 8–12 hours in advance is recommended\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e2. Bring to room temperature\u003c\/td\u003e\n\u003ctd\u003eRemove before cooking and let sit at room temperature for about 15–20 minutes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e3. Pat dry\u003c\/td\u003e\n\u003ctd\u003ePat the surface dry with kitchen paper to help achieve a crispy sear\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e4. Season\u003c\/td\u003e\n\u003ctd\u003eAdd sea salt and black pepper, or garlic powder or herbs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e5. Sear over high heat\u003c\/td\u003e\n\u003ctd\u003eHeat the frying pan, add oil, and fry each side until the surface is coloured\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e6. Add aromatics\u003c\/td\u003e\n\u003ctd\u003eButter, garlic, and rosemary can be added to enhance the aroma\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e7. Rest\u003c\/td\u003e\n\u003ctd\u003eLet rest for about 3–5 minutes after cooking to allow the juices to redistribute\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e8. Slice and serve\u003c\/td\u003e\n\u003ctd\u003eSlice against the grain for a softer texture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eDoneness reference\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eDoneness\u003c\/th\u003e\n\u003cth align=\"right\"\u003eCore temperature reference\u003c\/th\u003e\n\u003cth\u003eTexture\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMedium Rare\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 57°C\u003c\/td\u003e\n\u003ctd\u003eMore juices, softer texture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 63°C\u003c\/td\u003e\n\u003ctd\u003eAverage doneness, suitable for most guests\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMedium Well\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 68°C\u003c\/td\u003e\n\u003ctd\u003eWell done, firmer texture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWell Done\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 71°C or above\u003c\/td\u003e\n\u003ctd\u003eFully cooked, denser texture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eIf supplied to pregnant women, children, the elderly, or people with weakened immunity, it is recommended to cook until fully done.\u003c\/em\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eOther cooking methods\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eMethod\u003c\/th\u003e\n\u003cth\u003eRecommendation\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrilling\u003c\/td\u003e\n\u003ctd\u003ePat dry after thawing, brush a small amount of oil on both sides, and grill directly until cooked\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAir Fryer\u003c\/td\u003e\n\u003ctd\u003eBrush with oil, air fry at approx. 180°C, flip halfway, and adjust time according to thickness\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOven\u003c\/td\u003e\n\u003ctd\u003eSear the surface first, then finish cooking in the oven\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCube for fried rice\u003c\/td\u003e\n\u003ctd\u003eCube after cooking, can be served with garlic fried rice or black pepper sauce\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSteak salad\u003c\/td\u003e\n\u003ctd\u003eSlice cooked steak, serve with salad greens, avocado, and cherry tomatoes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eSuggested pairings\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCategory\u003c\/th\u003e\n\u003cth\u003eRecommended Pairings\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eSea salt, black pepper, garlic, butter, rosemary, thyme\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSauces\u003c\/td\u003e\n\u003ctd\u003eBlack pepper sauce, mushroom sauce, red wine sauce, garlic butter sauce, Japanese yakitori sauce\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStaples\u003c\/td\u003e\n\u003ctd\u003eMashed potatoes, baked potatoes, white rice, pasta, garlic bread\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVegetables\u003c\/td\u003e\n\u003ctd\u003eAsparagus, broccoli, spinach, corn, mushrooms, cherry tomatoes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeverages\u003c\/td\u003e\n\u003ctd\u003eSugar-free tea, sparkling water, red wine, beer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eEstimated Nutritional Information\u003c\/h2\u003e\n\u003cp\u003eThe following nutritional data is estimated based on a general raw sirloin steak; actual values may vary depending on the fat ratio of the beef, trimming level, batch, and cooking method.\u003c\/p\u003e\n\u003ch3\u003eEstimated Nutrition per 100g | Common Hong Kong Nutrition Label Format\u003c\/h3\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eNutritional Information\u003c\/th\u003e\n\u003cth align=\"right\"\u003ePer 100g\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 870 kJ \/ 208 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 20.5g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal Fat\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 13.5g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSaturated Fat\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 5.2g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTrans Fat\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox 0.4g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd align=\"right\"\u003e0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSugars\u003c\/td\u003e\n\u003ctd align=\"right\"\u003e0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSodium\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 55mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eEstimated nutritional information per 250g pack\u003c\/h3\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eNutritional Information\u003c\/th\u003e\n\u003cth align=\"right\"\u003eApprox. 250g per pack\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 2,175 kJ \/ 520 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 51.3g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal Fat\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 33.8g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSaturated Fat\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 13.0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTrans Fat\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 1.0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd align=\"right\"\u003e0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSugars\u003c\/td\u003e\n\u003ctd align=\"right\"\u003e0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSodium\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 138mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eEstimated based on 250g ±10% weight range\u003c\/h3\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003ePackaging weight\u003c\/th\u003e\n\u003cth align=\"right\"\u003eEnergy\u003c\/th\u003e\n\u003cth align=\"right\"\u003eProtein\u003c\/th\u003e\n\u003cth align=\"right\"\u003eTotal Fat\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eApprox. 225g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 1,958 kJ \/ 468 kcal\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 46.1g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 30.4g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApprox. 250g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 2,175 kJ \/ 520 kcal\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 51.3g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 33.8g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApprox. 275g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 2,393 kJ \/ 572 kcal\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 56.4g\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 37.1g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eStorage Instructions\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eItem\u003c\/th\u003e\n\u003cth\u003eRecommendation\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eFrozen storage\u003c\/td\u003e\n\u003ctd\u003ePlease store at -18°C or below\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThawing method\u003c\/td\u003e\n\u003ctd\u003eRecommended to thaw naturally in the refrigerator chiller compartment\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eQuick thawing\u003c\/td\u003e\n\u003ctd\u003eCan be thawed in cold water after placing in a sealed bag with the packaging\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAfter thawing\u003c\/td\u003e\n\u003ctd\u003ePlease cook and consume as soon as possible\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePrecautions\u003c\/td\u003e\n\u003ctd\u003eLong-term thawing at room temperature is not recommended, and repeated freezing is not recommended\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eFood safety tips\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eNotes\u003c\/th\u003e\n\u003cth\u003eDescription\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMust be heated\u003c\/td\u003e\n\u003ctd\u003eThis product is frozen raw beef and must be cooked before consumption\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw and cooked separation\u003c\/td\u003e\n\u003ctd\u003ePlease use different cutting boards, knives, and tableware for raw meat and cooked food\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThaw completely\u003c\/td\u003e\n\u003ctd\u003eRecommended to cook after completely thawing for more even heating\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAfter opening\u003c\/td\u003e\n\u003ctd\u003ePlease cook on the same day after opening, long-term storage is not recommended\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpecial groups\u003c\/td\u003e\n\u003ctd\u003ePregnant women, children, the elderly, and people with weaker immunity are advised to eat steak that is fully cooked\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eQuestion\u003c\/th\u003e\n\u003cth\u003eAnswer\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eIs this steak cooked?\u003c\/td\u003e\n\u003ctd\u003eNo. This product is frozen raw steak and must be thoroughly heated before consumption.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhat is the weight per pack?\u003c\/td\u003e\n\u003ctd\u003eApprox. 250g per pack, with a possible ±10% reasonable fluctuation in weight.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIs this suitable for pan-frying?\u003c\/td\u003e\n\u003ctd\u003eYes. Sirloin steak is very suitable for pan-frying, grilling, and oven cooking.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDo I need to marinate?\u003c\/td\u003e\n\u003ctd\u003eNot necessarily. Simple sea salt and black pepper can already highlight the natural beef flavour.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIs a fat cap normal?\u003c\/td\u003e\n\u003ctd\u003eNormal. Sirloin often has a natural fat cap, which can enhance oil fragrance and flavour when cooked.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIs it suitable for fitness enthusiasts?\u003c\/td\u003e\n\u003ctd\u003eYes. Steak is rich in protein but also contains a certain amount of fat; you can adjust the portion according to your dietary goals.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCan it be air-fried?\u003c\/td\u003e\n\u003ctd\u003eYes. It is recommended to thaw completely first and pat the surface dry; air fry time needs to be adjusted according to thickness.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCan it be refrozen after thawing?\u003c\/td\u003e\n\u003ctd\u003eNot recommended. Repeated freezing will affect the meat quality and food safety.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eOne-sentence selling point\u003c\/h2\u003e\n\u003cp\u003eUS CAB Sirloin Steak 250g ±10%, rich in beef flavour, firm texture, suitable for pan-frying and grilling, letting you easily enjoy a high-quality American steak meal at home.\u003c\/p\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"Default Title","offer_id":59469397754142,"sku":null,"price":129.99,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/c8288dc4-209c-4ca0-9830-c7f8096025fa.png?v=1781617758"},{"product_id":"美國安格斯牛金錢展-250g-golden-coin-muscle-高蛋白低脂-火鍋-小炒皆宜","title":"US Angus Beef Golden Coin Muscle 250g | Golden Coin Muscle | High Protein Low Fat | Hot Pot \/ Small Fry Suitable","description":"\u003cp\u003e[Vacuum-Packed Meat Colour Explanation and Disclaimer]\u003c\/p\u003e\n\u003cp\u003eSome of our frozen meats are vacuum-packed to reduce contact with air, helping to maintain quality and minimise freezer burn. Because vacuum packing removes oxygen from the packaging, the surface colour of the meat may appear darker than meat displayed openly in wet markets or supermarkets, such as deep red, purplish-red, dark red, or brownish-red, and may even show uneven colouration in certain areas. This is a normal phenomenon common to vacuum-packed meat and does not indicate spoilage or lack of freshness.\u003c\/p\u003e\n\u003cp\u003eOnce opened and exposed to air, the meat colour may gradually return to a brighter red. The extent of this colour recovery is influenced by the cut, fat ratio, freezing duration, thawing state, lighting, and shooting angle. As each piece of meat is a natural product, variations in colour, marbling, shape, thickness, and weight may occur. Images are for reference only; the actual product received shall prevail.\u003c\/p\u003e\n\u003cp\u003eIf any obvious abnormalities appear after opening, such as a strong sour or rotten odour, abnormal surface stickiness, severe packaging damage, or leakage of meat juices, do not consume the product and contact our customer service immediately for follow-up.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003eWant to eat beef but afraid it is too fatty? This \u003cstrong\u003eUS Angus Beef Golden Coin Muscle 250g\u003c\/strong\u003e is very suitable for customers who like high protein, low fat, and rich beef flavour. The Golden Coin Muscle is a part of the cow with higher activity, lean meat, less fat, high protein content, and a distinct beef aroma. The texture is firm and chewy, especially suitable for muscle building, fat loss, and low-fat diet.\u003c\/p\u003e\n\u003cp\u003eEach pack is approximately \u003cstrong\u003e250g\u003c\/strong\u003e, pre-sliced into convenient beef pieces. It is versatile for \u003cstrong\u003ehot pot, quick stir-frying, small stir-fries, Korean beef rice, or adding to fitness meals\u003c\/strong\u003e. Compared to higher-fat hot pot beef, Beef Heel Muscle is lighter and more filling, making it suitable for Hong Kong families and fitness enthusiasts who want to eat healthily without sacrificing meat flavour.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eProduct Features\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eUS Angus Beef, rich beef flavour\u003c\/strong\u003e\u003cbr\u003eSelected US Angus beef, with a more pronounced beef flavour than ordinary lean beef, suitable for customers seeking meat aroma, texture and quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGolden Coin Muscle part, lean and high protein\u003c\/strong\u003e\u003cbr\u003eThe Golden Coin Muscle is a relatively lean beef part with relatively low fat and a high protein ratio, suitable as a fitness meal, fat-loss meal or daily high-protein diet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLean but not dry, chewy texture\u003c\/strong\u003e\u003cbr\u003eLean meat does not mean tasteless; the Golden Coin Muscle has a more obvious fibrous texture, which is easier to eat when thinly sliced, and the meat flavour is maintained during Hot Pot blanching or quick-fry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHot Pot \/ Hot Pot Suitable\u003c\/strong\u003e\u003cbr\u003eBlanch quickly in hot soup; the meat flavour is fresh and does not make the soup base too greasy. Suitable for clear soup, tomato soup, spicy soup, satay soup, Sukiyaki soup base.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSmall Fry \/ Quick-fry Both OK\u003c\/strong\u003e\u003cbr\u003eCan be stir-fried with onion, green pepper, garlic slices, black pepper sauce, Korean sauce or oyster sauce, suitable for home-style stir-fry, beef rice, fitness bento.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFitness Muscle Building · Fat Loss Recommended\u003c\/strong\u003e\u003cbr\u003eBeef is rich in high-quality protein, helps increase satiety, suitable for body builders, fitness enthusiasts, fat-loss calorie controllers and high-protein diet customers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e250g portion size suitable\u003c\/strong\u003e\u003cbr\u003eA pack of 250g, suitable for 1–2 people; as a Hot Pot ingredient, main dinner dish or protein source for a fitness meal is just right.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eSuitable for\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFitness Muscle Building People\u003c\/strong\u003e\u003cbr\u003eWant to increase protein intake and still eat meat-flavoured food, Golden Coin Muscle is fresher than ordinary fatty beef, suitable with rice, pasta, sweet potatoes or vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFat Loss \/ Fat Control People\u003c\/strong\u003e\u003cbr\u003eRelatively less fat, suitable for customers who want to control fat intake but still want to eat beef. Suggest pairing with broccoli, cauliflower rice, salad, mushrooms or low-calorie vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHot Pot Lovers\u003c\/strong\u003e\u003cbr\u003eSuitable for customers who want to eat lean beef Hot Pot slices; after blanching, the meat flavour is clear and not too greasy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDaily Home Cooking\u003c\/strong\u003e\u003cbr\u003eA single pack is not too large, convenient for daily dinners, small family hot pot, and quick stir-fries.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eSuggested Cooking Methods\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHot Pot \/ Daan Bin Lou\u003c\/strong\u003e\u003cbr\u003eThaw and blanch in boiling soup until fully cooked. As the meat is lean, avoid overcooking to prevent the texture from becoming hard. Suitable for clear soup, tomato soup, spicy soup, and Sukiyaki broth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlack Pepper Onion Stir-fried Beef\u003c\/strong\u003e\u003cbr\u003eAfter thawing, the beef can be lightly marinated with a little light soy sauce, black pepper, minced garlic, a little cornstarch, and oil, then quickly stir-fried with onions over high heat for a simple and fragrant dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKorean Beef Rice\u003c\/strong\u003e\u003cbr\u003eCan be marinated with Korean soy sauce, minced garlic, a little sesame oil, and onions, then quickly stir-fried and served with white rice, brown rice, or cauliflower rice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFitness Low-Fat Beef Meal\u003c\/strong\u003e\u003cbr\u003ePaired with broccoli, asparagus, mushrooms, cauliflower rice, boiled eggs, or sweet potatoes, easily creating a high-protein, low-burden meal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeef Vegetable Soup\u003c\/strong\u003e\u003cbr\u003eCan be cooked with tomatoes, onions, cabbage, and mushrooms to make a high-protein beef vegetable soup, suitable for a fat-loss period.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eCooking Tips\u003c\/h3\u003e\n\u003cp\u003eBeef Heel Muscle is a leaner cut, so it is best cooked using \u003cstrong\u003eshort, high-heat methods\u003c\/strong\u003e. For hot pot, avoid boiling for too long; for stir-frying, use high heat to lock in the juices. For a more tender texture, you can marinate briefly for 10–15 minutes with a small amount of cornstarch, egg white, or oil before cooking.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eThawing and Storage Recommendations\u003c\/h3\u003e\n\u003cp\u003eIt is recommended to thaw naturally in the refrigerator for approximately \u003cstrong\u003e6–8 hours\u003c\/strong\u003e in advance. For urgent use, place in a sealed bag and thaw in running cold water.\u003c\/p\u003e\n\u003cp\u003ePlease consume thawed products as soon as possible and avoid repeated thawing. Products must be thoroughly cooked before consumption. Before consumption, keep frozen at \u003cstrong\u003e-18°C or below\u003c\/strong\u003e.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eProduct Information\u003c\/h3\u003e\n\u003cp\u003eProduct Name: USA Angus Beef Golden Coin Muscle\u003cbr\u003eEnglish Name: USA Angus Beef Golden Coin Muscle\u003cbr\u003eSpecification: 250g\u003cbr\u003eOrigin: USA\u003cbr\u003eStorage: Keep frozen at -18°C or below\u003cbr\u003ePreparation: Must be cooked before consumption\u003cbr\u003eSuitable Uses: Hot Pot, Hot Pot, Stir-fry, Quick Stir-fry, Fitness Meal, Fat-loss Meal, Low-fat High-protein Meal, Family Dinner\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eEstimated Nutritional Information\u003c\/h2\u003e\n\u003cp\u003eThe following are \u003cstrong\u003eestimated values per 100g raw beef Golden Coin Muscle\u003c\/strong\u003e. Actual nutrition may vary depending on batch, trimming level, fat ratio, slice thickness, and cooking method, and are not laboratory test data.\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eNutritional Information\u003c\/th\u003e\n\u003cth align=\"right\"\u003eEstimated per 100g\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eCalories\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApproximately 130–170 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 20–23g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal Fat\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApproximately 4–8g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSaturated Fat\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApproximately 1.5–3g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd align=\"right\"\u003e0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSugars\u003c\/td\u003e\n\u003ctd align=\"right\"\u003e0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSodium\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 50–80mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eEstimated nutritional values per 250g pack: \u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eNutritional Information\u003c\/th\u003e\n\u003cth align=\"right\"\u003eEstimated 250g per pack\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eCalories\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApproximately 325–425 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApproximately 50–58g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal Fat\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApproximately 10–20g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSaturated Fat\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApproximately 3.8–7.5g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd align=\"right\"\u003e0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSugars\u003c\/td\u003e\n\u003ctd align=\"right\"\u003e0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSodium\u003c\/td\u003e\n\u003ctd align=\"right\"\u003eApprox. 125–200mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch3\u003eSEO Keyword Suggestions\u003c\/h3\u003e\n\u003cp\u003eUSA Angus Beef Golden Coin Muscle, USA Angus Beef, Golden Coin Muscle, Hot Pot Beef, Hot Pot Beef, Lean Beef Slices, High-protein Beef, Low-fat Beef, Fitness Beef, Fat-loss Beef, bodybuilding beef, fat loss beef, Hong Kong Beef Buying, Hong Kong Hot Pot Ingredients, Beef Stir-fry, Beef Slices, Frozen Beef, SUNLOK Wholesale.\u003c\/p\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"Default Title","offer_id":59556415897886,"sku":null,"price":59.99,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/goldencoin.png?v=1783338989"},{"product_id":"usda-choice-tri-tip-bbq-1","title":"Whole US USDA Choice Tri Tip (Bottom Round) | Vacuum-packed | Pan-fry\/Roast\/Braise\/BBQ | ⚠️ Frozen","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"PDq2pG_selectionAnchorContainer\"\u003eWant to buy whole US beef and cut it into steaks, BBQ slices, or slow-cooked beef according to your needs? This \u003cstrong\u003eUSDA Choice Tri Tip Whole Beef Cuts\u003c\/strong\u003e is taken from the triangular section at the bottom of the cow's hip and loin, and is therefore often referred to as \u003cstrong\u003eHip Loin Triangular Meat, Triangular Steak, or Tri Tip Roast\u003c\/strong\u003e. \u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTri Tip has a rich meaty flavor with a moderate amount of fat and distinct meat fibers. After proper cooking, it is tender and full of beef aroma. The whole vacuum pack is suitable for family portioning, BBQ gatherings, Roast Beef, and can also be used for slow cooking, pan-frying, or slicing for quick stir-fry.\u003c\/p\u003e\n\u003ch3\u003eProduct Features\u003c\/h3\u003e\n\u003cp\u003e✅ \u003cstrong\u003eImported from USA Beef\u003c\/strong\u003e\u003cbr\u003eOriginating from the USA, suitable for families who enjoy the rich flavor of American beef.\u003c\/p\u003e\n\u003cp\u003e✅ \u003cstrong\u003eUSDA Choice Grade\u003c\/strong\u003e\u003cbr\u003eUSDA Choice beef generally has a moderate amount of marbling, striking a good balance between meat flavor, tenderness, and value for money.\u003c\/p\u003e\n\u003cp\u003e✅ \u003cstrong\u003eWhole Beef Cuts Tri Tip\u003c\/strong\u003e\u003cbr\u003eCan be cut according to different dishes, flexibly making thick-cut steaks, BBQ slices, Roast Beef or slow-cooked beef.\u003c\/p\u003e\n\u003cp\u003e✅ \u003cstrong\u003eWhole Vacuum Pack\u003c\/strong\u003e\u003cbr\u003eHelps maintain product quality and reduces contact with air during frozen storage, suitable for keeping in the home freezer.\u003c\/p\u003e\n\u003cp\u003e✅ \u003cstrong\u003eRich beef flavour, versatile use\u003c\/strong\u003e\u003cbr\u003eTri Tip has a strong beef flavour, suitable for pan-frying, roasting, sous-vide, charcoal grilling and BBQ.\u003c\/p\u003e\n\u003ch3\u003eRecommended cooking methods\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePan-Seared Steak\u003c\/strong\u003e\u003cbr\u003eCut the beef into steaks about 2 to 3 cm thick, pat the surface dry after thawing, season with salt and black pepper, pan-fry both sides over high heat, then rest for a few minutes before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Beef\u003c\/strong\u003e\u003cbr\u003eSeason the whole cut with sea salt, black pepper, garlic and herbs, sear the surface first, then roast in the oven. After cooking, slice against the grain for easier chewing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSous-vide\u003c\/strong\u003e\u003cbr\u003eSuitable for sous-vide to retain juices, then sear the surface over high heat to create tender Tri Tip Steak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrilling \/ BBQ\u003c\/strong\u003e\u003cbr\u003eCan be grilled whole and sliced, or pre-cut into steaks or slices, suitable for family gatherings and outdoor BBQ.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChinese Stir-fry\u003c\/strong\u003e\u003cbr\u003eSlice thinly against the grain, suitable for black pepper beef, onion beef, satay beef or other home-style stir-fries.\u003c\/p\u003e\n\u003ch3\u003eProduct Information\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct Name：\u003c\/strong\u003e USA USDA Choice Whole Beef Cuts Tri Tip\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCut：\u003c\/strong\u003e Beef Triangular Muscle \/ Tri Tip\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade：\u003c\/strong\u003e USDA Choice\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin：\u003c\/strong\u003e USA\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging：\u003c\/strong\u003e Whole vacuum-packed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePricing：\u003c\/strong\u003e Priced by Actual Weight\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage：\u003c\/strong\u003e Frozen at -18°C or below\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking：\u003c\/strong\u003e Must be cooked thoroughly before eating\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eThawing and Cutting Suggestions\u003c\/h3\u003e\n\u003cp\u003eWe recommend moving the product from the freezer to the fridge the night before eating to thaw naturally. Whole beef cuts can be cut while still slightly firm, before fully softening, which makes it easier to achieve an even thickness.\u003c\/p\u003e\n\u003cp\u003eWhen slicing, observe the direction of the beef fibres first. Slicing \u003cstrong\u003eagainst the grain\u003c\/strong\u003e before eating helps improve the texture.\u003c\/p\u003e\n\u003ch3\u003eVacuum Pack Colour Description\u003c\/h3\u003e\n\u003cp\u003eUnder vacuum packaging and in an oxygen-depleted environment, the colour of the beef may appear dark red, purplish-red or brownish. This is a common occurrence for vacuum-packed beef. After opening the pack and exposing it to air for a while, the colour will generally gradually return to a brighter red state. The appearance, fat ratio, shape and weight of the product may vary due to the natural nature of the raw meat.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003eImages are for cooking and cutting demonstration purposes. The product is fresh frozen whole beef cuts; actual packaging, colour, shape, fat ratio and weight are subject to the item received.\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"5.1 lb","offer_id":60164413128990,"sku":"USDACHOICETR-LB-05100-13","price":382.5,"currency_code":"HKD","in_stock":false},{"title":"4.56 lb","offer_id":60294739558686,"sku":"USDACHOICETR-LB-04560-02","price":364.8,"currency_code":"HKD","in_stock":false},{"title":"4.28 lb","offer_id":60294739886366,"sku":"USDACHOICETR-LB-04280-03","price":342.4,"currency_code":"HKD","in_stock":false},{"title":"4.24 lb","offer_id":60294740181278,"sku":"USDACHOICETR-LB-04240-04","price":339.2,"currency_code":"HKD","in_stock":false},{"title":"4.54 lb","offer_id":60294740476190,"sku":"USDACHOICETR-LB-04540-05","price":363.2,"currency_code":"HKD","in_stock":true},{"title":"4.14 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Frozen","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"PDq2pG_selectionAnchorContainer\"\u003e \u003c\/p\u003e\n\u003cp class=\"PDq2pG_selectionAnchorContainer\"\u003eIf you prefer whole beef with a rich beefy flavour and fine marbling, try this \u003cstrong\u003eUS CAB Certified Angus Beef® Chuck Flap Tail Whole Beef Cuts\u003c\/strong\u003e. \u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Chuck Flap has a strong meat aroma, with natural fat and juices, suitable for cutting into steaks, grilling slices, hot pot slices or slow-cooked beef as needed. Whole vacuum-packed, it is convenient for daily family cooking, party BBQ, hot pot or making Roast Beef.\u003c\/p\u003e\n\u003ch3\u003eProduct Features\u003c\/h3\u003e\n\u003cp\u003e✅ \u003cstrong\u003eImported USA CAB Angus Beef\u003c\/strong\u003e\u003cbr\u003eSelected Certified Angus Beef® brand Angus beef with rich beef flavour, suitable for customers who enjoy American beef flavour.\u003c\/p\u003e\n\u003cp\u003e✅ \u003cstrong\u003eWhole Angus Chuck Flap Tail\u003c\/strong\u003e\u003cbr\u003eThe whole cut format allows you to control the thickness yourself, suitable for cutting into thick steaks, grilling slices, hot pot slices or slow-cooked chunks.\u003c\/p\u003e\n\u003cp\u003e✅ \u003cstrong\u003eFine marbling, rich beef flavour\u003c\/strong\u003e\u003cbr\u003eThe Chuck Flap has natural fat distribution, resulting in rich meat aroma and a layered texture after cooking.\u003c\/p\u003e\n\u003cp\u003e✅ \u003cstrong\u003eWhole Vacuum Pack\u003c\/strong\u003e\u003cbr\u003eMinimising contact with air helps maintain frozen storage quality, suitable for family portioning and bulk meal prep.\u003c\/p\u003e\n\u003cp\u003e✅ \u003cstrong\u003eSuitable for various cooking methods\u003c\/strong\u003e\u003cbr\u003eSuitable for pan-frying, grilling, BBQ, slow cooking, roasting, hot pot and Chinese stir-fry.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eSuggested Cooking Methods\u003c\/h2\u003e\n\u003ch3\u003ePan-seared steak\u003c\/h3\u003e\n\u003cp\u003eSlice the Chuck Flap against the grain into steaks about 2 to 3 cm thick, pat the surface dry after thawing, and season simply with sea salt and black pepper. Sear both sides over high heat, then rest for a few minutes to help retain juices.\u003c\/p\u003e\n\u003ch3\u003eGrilling \/ BBQ\u003c\/h3\u003e\n\u003cp\u003eCan be cut into thick slices or strips, seasoned with garlic, black pepper, BBQ sauce or herbs. The natural fat in the beef becomes more aromatic when grilled over high heat, suitable for family gatherings and outdoor BBQ.\u003c\/p\u003e\n\u003ch3\u003eSlow Cook Roast Beef\u003c\/h3\u003e\n\u003cp\u003eSeason the whole cut or large pieces with sea salt, black pepper, rosemary and garlic, slow cook or roast at low temperature. After cooking, slice thinly against the grain, serve with mashed potatoes, salad or sandwiches.\u003c\/p\u003e\n\u003ch3\u003eHot Pot \/ Daan Bin Lou\u003c\/h3\u003e\n\u003cp\u003eSlice thinly against the grain while the beef is still slightly firm, then blanch quickly in boiling soup. The fat becomes aromatic when heated, suitable for clear soup, mala hot pot, sukiyaki and Hong Kong-style hot pot.\u003c\/p\u003e\n\u003ch3\u003eChinese Stir-fry\u003c\/h3\u003e\n\u003cp\u003eAfter slicing thinly against the grain, it can be used to make black pepper beef, satay beef, onion beef or ginger and spring onion beef.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eProduct Information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct Name:\u003c\/strong\u003e SUNLOK Certified Angus Beef Chuck Flap Tail\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnglish Name:\u003c\/strong\u003e Certified Angus Beef® Chuck Flap Tail\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeat Cut:\u003c\/strong\u003e Chuck Flap Tail\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin：\u003c\/strong\u003e USA\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging：\u003c\/strong\u003e Whole vacuum-packed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePricing：\u003c\/strong\u003e Priced by Actual Weight\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Frozen at -18°C or below\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e Thoroughly cook after thawing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eThawing and Slicing Instructions\u003c\/h2\u003e\n\u003cp\u003eWe recommend thawing the beef from the freezer to the refrigerator overnight before use to avoid leaving it at room temperature for long periods.\u003c\/p\u003e\n\u003cp\u003eIf you need to slice for hot pot or thin pieces, slice while the beef is not fully thawed and still slightly firm, which makes it easier to cut an even thickness. Before eating, we suggest observing the grain direction and using \u003cstrong\u003ecutting against the grain\u003c\/strong\u003e for easier chewing.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eVacuum Pack Colour Description\u003c\/h2\u003e\n\u003cp\u003eVacuum-packed beef may appear dark red, purplish-red, or dull due to lower oxygen inside the packaging, which is a common natural phenomenon for vacuum-packed beef. After opening the packaging and exposing it to air for a while, the colour usually gradually becomes a brighter red.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003eThe cooked food shown in the picture is for cooking and consumption method illustration only. The product is a frozen raw whole beef cut; weight, shape, marbling, fat ratio, and meat colour may vary slightly per piece. Please refer to the actual goods received.\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"6.46 lb","offer_id":59611135541534,"sku":null,"price":710.6,"currency_code":"HKD","in_stock":false},{"title":"6.54 lb","offer_id":59611135574302,"sku":null,"price":719.4,"currency_code":"HKD","in_stock":false},{"title":"4.88 lb","offer_id":59611135607070,"sku":null,"price":536.8,"currency_code":"HKD","in_stock":false},{"title":"6.58 lb","offer_id":59762763792670,"sku":null,"price":723.8,"currency_code":"HKD","in_stock":false},{"title":"5.98 lb","offer_id":59762763825438,"sku":null,"price":897.0,"currency_code":"HKD","in_stock":false},{"title":"6.6 lb","offer_id":59762763858206,"sku":null,"price":726.0,"currency_code":"HKD","in_stock":false},{"title":"6.02 lb","offer_id":59820486918430,"sku":null,"price":903.0,"currency_code":"HKD","in_stock":false},{"title":"5.96 lb","offer_id":59820486951198,"sku":null,"price":894.0,"currency_code":"HKD","in_stock":true},{"title":"6.3 lb","offer_id":59858664227102,"sku":"CAB-LB-06500-01","price":945.0,"currency_code":"HKD","in_stock":true},{"title":"5.54 lb","offer_id":59858664259870,"sku":"CAB-LB-05540-03","price":831.0,"currency_code":"HKD","in_stock":false},{"title":"5.2 lb","offer_id":60107551047966,"sku":"CAB-LB-05200-01","price":780.0,"currency_code":"HKD","in_stock":false},{"title":"7.5 lb","offer_id":60107551670558,"sku":"CAB-LB-07500-02","price":1125.0,"currency_code":"HKD","in_stock":true},{"title":"6 lb","offer_id":60107552653598,"sku":"CAB-LB-06000-03","price":900.0,"currency_code":"HKD","in_stock":false},{"title":"7.6 lb","offer_id":60315209531678,"sku":"CAB-LB-07600-01","price":1140.0,"currency_code":"HKD","in_stock":true},{"title":"6.92 lb","offer_id":60315215560990,"sku":"CAB-LB-06920-02","price":1038.0,"currency_code":"HKD","in_stock":true},{"title":"5.82 lb","offer_id":60315216347422,"sku":"CAB-LB-05820-03","price":873.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/WeixinImage_20260713214348_7824_5_4266a44c-376b-4560-bc17-5d13e9d95bd4.png?v=1789821181"},{"product_id":"us-excel-choice-beef-short-rib-whole-piece","title":"Whole US Excel Choice Beef Short Ribs | USDA Choice | Rich Marbling | For Yakiniku, Hot Pot \u0026 Steaks | ⚠️ Frozen Dispatch","description":"\u003cp\u003eIf you want to savour American beef with rich oil aroma and full meat flavour, this \u003cstrong\u003ewhole piece of US Excel Choice beef short ribs\u003c\/strong\u003e is a high value-for-money choice for family gatherings, BBQ restaurants, hot pot restaurants and food service clients.\u003c\/p\u003e\n\u003cp\u003eThe product uses the American beef short rib cut, graded as \u003cstrong\u003eUSDA Choice\u003c\/strong\u003e, with a balanced ratio of meat to fat and natural, fine marbling. When cooked, the fat gradually melts and seeps into the meat, delivering a rich beef tallow flavour and a tender, juicy texture. Compared with generally leaner beef, short ribs have a more intense flavour, making them especially suitable for customers who prefer rich meat aroma, abundant fat content and the charred taste of grilling.\u003c\/p\u003e\n\u003cp\u003eThis product is supplied in \u003cstrong\u003ewhole piece vacuum packaging\u003c\/strong\u003e, allowing you to portion it according to your actual needs. It can be cut into thick steaks, Korean BBQ slices, thin hot pot slices, short rib cubes or chunks for stewing. A single piece of short rib can be flexibly used to make a variety of dishes, making it particularly suitable for households and food service clients who need to control cutting thickness, portion size and cost.\u003c\/p\u003e\n\u003ch2\u003eProduct Features\u003c\/h2\u003e\n\u003ch3\u003eUSDA Choice American Beef\u003c\/h3\u003e\n\u003cp\u003eUSDA Choice is a common premium grade of American beef in the Hong Kong market, achieving an ideal balance between marbling, tenderness and meat flavour. It is suitable for both everyday family consumption and for restaurants preparing high-quality beef dishes.\u003c\/p\u003e\n\u003ch3\u003eRich Marbling, Intense Beef Tallow Aroma\u003c\/h3\u003e\n\u003cp\u003eBeef short ribs naturally contain abundant fat and marbling. When pan-fried or grilled, the fat melts upon heating, enhancing the aroma, moisture and texture of the meat, with a distinct beef umami taste upon consumption.\u003c\/p\u003e\n\u003ch3\u003eWhole Piece Packaging, Free Control of Thickness\u003c\/h3\u003e\n\u003cp\u003eWhole piece short ribs can be portioned according to different eating styles:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThick cuts can be made into pan-fried steaks or charcoal-grilled short ribs\u003c\/li\u003e\n\u003cli\u003eSliced cuts can be made into Korean BBQ or Japanese yakiniku\u003c\/li\u003e\n\u003cli\u003eThin cuts can be used for hot pot, sukiyaki or fatty beef dishes\u003c\/li\u003e\n\u003cli\u003eCubed cuts can be made into garlic short rib cubes or teppanyaki beef\u003c\/li\u003e\n\u003cli\u003eChunked cuts can be used for slow cooking, stewing and Western cuisine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor restaurants, frozen meat shops and households requiring large-scale meal preparation, whole piece packaging also makes it easier to control the weight and cutting specifications of each portion.\u003c\/p\u003e\n\u003ch3\u003eVacuum Packaged, Convenient for Frozen Storage\u003c\/h3\u003e\n\u003cp\u003eThe product is packaged in its original vacuum seal, which helps reduce contact between the meat and air during frozen storage, while also facilitating whole-piece storage, portioning and stock preparation.\u003c\/p\u003e\n\u003ch2\u003eRecommended Cooking Methods\u003c\/h2\u003e\n\u003ch3\u003eKorean BBQ Beef Short Ribs\u003c\/h3\u003e\n\u003cp\u003eCut the short ribs into thin slices approximately 3 to 5 mm thick, season simply with a small amount of salt, black pepper or Korean BBQ sauce, then grill quickly over high heat. The aroma becomes prominent after the fat caramelises, making it especially suitable to serve with lettuce, garlic slices and kimchi.\u003c\/p\u003e\n\u003ch3\u003ePan-Fried Thick-Cut Beef Short Ribs\u003c\/h3\u003e\n\u003cp\u003eCut the short ribs into thick pieces, pat the surface dry, add salt and black pepper, and pan-fry both sides over high heat in a flat pan. Rest before slicing to enjoy the oil aroma and juices of the short ribs.\u003c\/p\u003e\n\u003ch3\u003eHot Pot Beef Short Rib Slices\u003c\/h3\u003e\n\u003cp\u003eCut into thin slices while in a semi-thawed state; can be used for Cantonese hot pot, spicy hot pot, Japanese sukiyaki or kombu broth. After a brief blanch, the meat aroma is intense and the texture is tender.\u003c\/p\u003e\n\u003ch3\u003eGarlic Beef Short Rib Cubes\u003c\/h3\u003e\n\u003cp\u003eCut the short ribs into cubes, fry until the surface is golden, then add garlic slices, butter, black pepper or oyster sauce and stir-fry until fragrant. Suitable to serve with rice, pasta or as a party snack.\u003c\/p\u003e\n\u003ch3\u003eSlow Cooked and Stewed Dishes\u003c\/h3\u003e\n\u003cp\u003eAfter cutting into larger chunks, can be used for red wine braised beef, tomato stewed beef or Western slow-cooked dishes. After prolonged cooking, the meat texture and fat flavours become more integrated.\u003c\/p\u003e\n\u003ch2\u003eSuitable For\u003c\/h2\u003e\n\u003cp\u003eThis US Excel Choice beef short rib is particularly suitable for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePeople who prefer rich marbling and intense beef flavour\u003c\/li\u003e\n\u003cli\u003eHouseholds who enjoy making BBQ, hot pot or steaks at home\u003c\/li\u003e\n\u003cli\u003eClients who need to portion in bulk and prepare meals in advance\u003c\/li\u003e\n\u003cli\u003eKorean BBQ restaurants, hot pot restaurants, Western restaurants and food service clients\u003c\/li\u003e\n\u003cli\u003eBuyers who wish to control beef thickness and portion weight themselves\u003c\/li\u003e\n\u003cli\u003eHong Kong clients looking for high value-for-money whole pieces of American beef short ribs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eThawing and Portioning Recommendations\u003c\/h2\u003e\n\u003cp\u003eIt is recommended to place the short ribs in the refrigerator to thaw slowly. When needing to cut into BBQ slices or hot pot slices, portioning can be done while the meat is still semi-thawed and firm in texture, which makes it easier to cut neat and uniform thin slices.\u003c\/p\u003e\n\u003cp\u003eIf the whole piece cannot be used at once, it can first be portioned and individually packaged according to the amount needed per meal, then returned to the freezer for storage, making it convenient for future use.\u003c\/p\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"6.28","offer_id":59733323841822,"sku":null,"price":1287.4,"currency_code":"HKD","in_stock":false},{"title":"5.82","offer_id":59733323874590,"sku":null,"price":1193.1,"currency_code":"HKD","in_stock":false},{"title":"6.58","offer_id":59733323907358,"sku":null,"price":1348.9,"currency_code":"HKD","in_stock":false},{"title":"6.74 lb","offer_id":59935613976862,"sku":"USEXCELCHOIC-LB-06740-01","price":1341.26,"currency_code":"HKD","in_stock":false},{"title":"6.74 lb (2)","offer_id":59935614140702,"sku":"USEXCELCHOIC-LB-06740-02","price":1341.26,"currency_code":"HKD","in_stock":false},{"title":"7.22 lb","offer_id":59935614271774,"sku":"USEXCELCHOIC-LB-07220-03","price":1436.78,"currency_code":"HKD","in_stock":true},{"title":"6.24 lb","offer_id":59935615287582,"sku":"USEXCELCHOIC-LB-06240-04","price":1241.76,"currency_code":"HKD","in_stock":true},{"title":"6.3 lb","offer_id":59935615353118,"sku":"USEXCELCHOIC-LB-06300-05","price":1253.7,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/ChatGPTImage2026_8_4_09_33_45_1.png?v=1789826990"},{"product_id":"us-beef-hanging-tender-hotpot-slices-1lb-2mm","title":"US Hanger Steak Hot Pot Slices 1lb | 2mm Thin Cut | Choice for Hot Pot, BBQ and Quick Stir-fry Beef","description":"\u003ch1\u003eUS Hanger Steak Hot Pot Slices 1lb | 2mm Thin Cut | Choice for Hot Pot, BBQ and Quick Stir-fry Beef\u003c\/h1\u003e\n\u003cp\u003eLooking for \u003cstrong\u003ebeefy, tender, and ready to eat after a quick dip in hot pot\u003c\/strong\u003e beef slices? This \u003cstrong\u003eUS Hanger Steak Hot Pot Slices 1lb pack\u003c\/strong\u003e uses the US Hanger Steak cut, with clear meat grain and natural fine marbling, sliced to approximately \u003cstrong\u003e2mm thin slices\u003c\/strong\u003e, especially suitable for Hong Kong people's daily hot pot, Japanese Shabu-shabu, Sukiyaki, Korean BBQ and quick stir-fry.\u003c\/p\u003e\n\u003cp\u003eThe biggest advantage of 2mm thin cut is \u003cstrong\u003efast heat absorption and easy to control doneness\u003c\/strong\u003e. For hot pot, just blanch in boiling soup until the beef changes colour; for BBQ or pan-frying, it browns quickly without long cooking, suitable for families who want to prepare beef dishes simply and quickly.\u003c\/p\u003e\n\u003cp\u003eEach pack is \u003cstrong\u003e1lb (approx. 454g)\u003c\/strong\u003e, a portion suitable for family hot pot or gatherings with friends, and can also be split for a few meals as beef rice, stir-fried beef or meal prep.\u003c\/p\u003e\n\u003ch2\u003e2mm Thin Cut | Especially suitable for Hot Pot\u003c\/h2\u003e\n\u003cp\u003eThis US Hanger Steak is cut to approximately \u003cstrong\u003e2mm thickness\u003c\/strong\u003e, making it more suitable for quick cooking than thick-cut steaks.\u003c\/p\u003e\n\u003cp\u003eFor hot pot, just blanch the beef slices in boiling soup; thin slices absorb soup flavour quickly and reduce the chance of becoming tough from overcooking.\u003c\/p\u003e\n\u003cp\u003eSuitable pairings:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eHong Kong Style Hot Pot\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSpicy Hot Pot\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSatay Hot Pot\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCoriander and Century Egg Soup Base\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTomato Soup Base\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eJapanese Kombu Pot\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eShabu-shabu\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSukiyaki\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eUS Beef | Rich Beef Flavour\u003c\/h2\u003e\n\u003cp\u003eHanger Steak is one of the beef cuts that is very suitable for slicing and cooking; after slicing, it balances meat texture and tenderness.\u003c\/p\u003e\n\u003cp\u003eThe meat slices have natural beef texture, and the beef aroma is prominent after cooking, so no need for complex seasoning.\u003c\/p\u003e\n\u003cp\u003eFor hot pot, you can pair it directly with satay sauce, soy sauce, minced garlic or spicy sauce; for pan-frying, just a little salt, black pepper or BBQ sauce is very convenient.\u003c\/p\u003e\n\u003ch2\u003e1lb Pack | Practical Hot Pot Portion\u003c\/h2\u003e\n\u003cp\u003eEach pack is approximately \u003cstrong\u003e1lb \/ 454g\u003c\/strong\u003e, suitable for two or more people to share.\u003c\/p\u003e\n\u003cp\u003eFor Hong Kong families, one pack can serve as the main beef ingredient for a hot pot meal; for one or two-person families, it can also be used separately according to the meal needs.\u003c\/p\u003e\n\u003cp\u003eEspecially suitable for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eFamily hot pot\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFriends Hot Pot\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eWeekend Gathering\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eJapanese Sukiyaki\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eKorean BBQ\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eQuick Dinner\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eMeal Prep\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFor Restaurants and Hot Pot Shops\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eRecommended ways to eat\u003c\/h2\u003e\n\u003ch3\u003e1. HK Style Hot Pot Beef\u003c\/h3\u003e\n\u003cp\u003eThe simplest and most recommended option.\u003c\/p\u003e\n\u003cp\u003eAfter the soup base boils, place the 2mm Hanger Steak beef slices into the pot one by one and blanch until fully cooked.\u003c\/p\u003e\n\u003cp\u003eRecommended with satay sauce, garlic soy sauce, or chili soy sauce to highlight the beef flavour.\u003c\/p\u003e\n\u003ch3\u003e2. Japanese Sukiyaki\u003c\/h3\u003e\n\u003cp\u003ePlace onion, green onion, shiitake mushrooms, tofu, and vegetables in the pot, then add Sukiyaki sauce.\u003c\/p\u003e\n\u003cp\u003eFinally, add Hanger Steak slices and cook quickly. The sweet and savoury sauce wraps the beef, perfect with white rice or udon noodles.\u003c\/p\u003e\n\u003ch3\u003e3. Korean BBQ\u003c\/h3\u003e\n\u003cp\u003e2mm thin slices are also very suitable for a frying pan or a Korean BBQ grill.\u003c\/p\u003e\n\u003cp\u003eFry the beef quickly until fragrant, add a little Korean BBQ sauce, garlic slices, and sesame seeds, then enjoy with lettuce, kimchi, and white rice.\u003c\/p\u003e\n\u003ch3\u003e4. Black Pepper Beef Stir-fry\u003c\/h3\u003e\n\u003cp\u003eFirst, stir-fry onion, bell pepper, or celery, then add beef slices and stir-fry quickly.\u003c\/p\u003e\n\u003cp\u003eFinally, season with black pepper sauce to complete a very suitable HK-style home-style dish for rice.\u003c\/p\u003e\n\u003ch3\u003e5. Japanese Beef Rice Bowl\u003c\/h3\u003e\n\u003cp\u003eAfter softening the onion, add Japanese sauce, then place Hanger Steak slices in to cook quickly, and serve over hot rice.\u003c\/p\u003e\n\u003cp\u003eAdd a hot spring egg, chopped green onions, and sesame seeds to quickly make a family-style beef donburi.\u003c\/p\u003e\n\u003ch2\u003eAdvantages of 2mm Thin Slices\u003c\/h2\u003e\n\u003cp\u003eCompared to thick beef, 2mm thin slices are especially suitable for those seeking convenience and quick cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFast Heating\u003c\/strong\u003e\u003cbr\u003eHot pot, quick stir-fry, and pan-frying do not require long waiting times.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEasy to Absorb Flavour\u003c\/strong\u003e\u003cbr\u003eThin slices have a larger surface area for contact with hot pot broth, BBQ sauce, or stir-fry sauce, making it easy to absorb flavours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVersatile Usage\u003c\/strong\u003e\u003cbr\u003eIn addition to hot pot, they can be used for BBQ, stir-fried beef, beef rice bowls, and Sukiyaki.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConvenient for Home Cooking\u003c\/strong\u003e\u003cbr\u003eIf you want to cook a quick meal after work, you don't need to handle a whole piece of beef or slice it yourself.\u003c\/p\u003e\n\u003ch2\u003eProduct Information\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Name:\u003c\/strong\u003e US Hanger Steak Hot Pot Slices\u003cbr\u003e\u003cstrong\u003eProduct Type:\u003c\/strong\u003e Frozen Thin-cut Beef\u003cbr\u003e\u003cstrong\u003eBeef Origin:\u003c\/strong\u003e United States\u003cbr\u003e\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 1 lb (approx. 454g)\u003cbr\u003e\u003cstrong\u003eSlice Thickness:\u003c\/strong\u003e Approx. 2mm\u003cbr\u003e\u003cstrong\u003eProduct Features:\u003c\/strong\u003e Thin-cut, rich beef flavour, quick cooking\u003cbr\u003e\u003cstrong\u003eRecommended Cooking Methods:\u003c\/strong\u003e Hot Pot, Shabu-shabu, Sukiyaki, BBQ, Quick Stir-fry, Beef Rice Bowl\u003cbr\u003e\u003cstrong\u003eStorage Instructions:\u003c\/strong\u003e Frozen\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"Default Title","offer_id":59762822775070,"sku":null,"price":159.99,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/ChatGPTImage2026_8_12_02_25_47.png?v=1786516267"},{"product_id":"usda-prime-flank-steak-bbq-1","title":"“Whole Piece Beef” US USDA Prime Beef Flank Steak | Whole Piece Beef | Pan-Fry \/ BBQ | ⚠️ Shipped Frozen","description":"\u003cp\u003eTo taste truly 'beefy' steak, you don't necessarily have to choose Sirloin or Ribeye.\u003c\/p\u003e\n\u003cp\u003eUSDA PRIME Flank Steak is taken from the cow's abdominal area. Its main feature is rich meat flavour, distinct fibres, and it absorbs flavours very well. It is very suitable for pan-frying, BBQ, marinating, or slicing thinly against the grain for stir-fry.\u003c\/p\u003e\n\u003cp\u003eThis time, we have specially selected \u003cstrong\u003eUSDA PRIME grade\u003c\/strong\u003e, which offers more ideal fat texture and flavour performance compared to general grade beef. Prime is one of the highest grades in the USDA US Department of Agriculture beef quality grading system, suitable for customers seeking beef flavour, juiciness, and quality.\u003c\/p\u003e\n\u003cp\u003eSold as a \u003cstrong\u003ewhole Flank Steak\u003c\/strong\u003e, you can cut it into steaks, BBQ slices, stir-fry slices, or BBQ strips according to your needs. It is very practical for family customers, fitness enthusiasts, steak lovers, and restaurant users.\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e⭐ Why choose USDA PRIME?\u003c\/h2\u003e\n\u003cp\u003eThe USDA US Department of Agriculture grades beef quality based on factors such as maturity and fat texture (Marbling).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUSDA PRIME\u003c\/strong\u003e belongs to the highest quality grade among them, typically having richer fat texture.\u003c\/p\u003e\n\u003cp\u003eThe fat melts slowly during cooking, bringing richer:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eBeef aroma\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eJuiciness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFlavour layers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTexture performance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor Flank Steak, which already has very prominent beef flavour, the Prime grade can make the overall taste richer.\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch1\u003e🥩 What is Flank Steak?\u003c\/h1\u003e\n\u003cp\u003eFlank Steak is generally called in Chinese:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeef Plate \/ Beef Plate Meat \/ Plate Steak\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA long strip of muscle from the cow's abdominal area.\u003c\/p\u003e\n\u003cp\u003eThis area has relatively high activity, so the meat texture is distinctly different from general Ribeye and Sirloin.\u003c\/p\u003e\n\u003cp\u003eFlank Steak usually has very clear long strip muscle fibres, offering a solid meat texture when bitten, while the beef flavour is very prominent.\u003c\/p\u003e\n\u003cp\u003eFor this reason, Flank Steak is very common in American BBQ, Mexican cuisine, Asian stir-fried beef, and Korean BBQ.\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch1\u003e🔥 Rich beef flavour\u003c\/h1\u003e\n\u003cp\u003eIf what you value most when eating steak normally is:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"I want to taste real beef flavour.\"\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFlank Steak is definitely worth trying.\u003c\/p\u003e\n\u003cp\u003eCompared to some cuts with higher fat content and a softer texture, the characteristics of Flank Steak are more focused on:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRich beef aroma + firm texture + distinct muscle fibres.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAfter high-heat searing, the charred surface pairs with its inherent rich beef flavour, making it very suitable for steak lovers who prefer a stronger meat texture.\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch1\u003e🧂 Absorbs marinade very well\u003c\/h1\u003e\n\u003cp\u003eOne of the biggest advantages of Flank Steak is that it is very suitable for marinating.\u003c\/p\u003e\n\u003cp\u003eSince the muscle texture of Flank Steak is quite distinct, sauces and seasonings easily adhere to the surface and between the fibres.\u003c\/p\u003e\n\u003cp\u003eVery suitable for:\u003c\/p\u003e\n\u003cp\u003eBlack pepper marinade\u003cbr\u003eGarlic Butter\u003cbr\u003eKorean BBQ Sauce\u003cbr\u003eJapanese Yakiniku sauce\u003cbr\u003eTeriyaki sauce\u003cbr\u003eMexican spices\u003cbr\u003eCumin BBQ\u003cbr\u003eHoney garlic\u003cbr\u003eHerb Olive Oil\u003cbr\u003eHong Kong-style black pepper sauce\u003c\/p\u003e\n\u003cp\u003eSimply marinate for a few hours, then high-heat sear or BBQ, and it is already very flavourful.\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch1\u003e🔪 The secret to the best Flank Steak: Cut against the grain\u003c\/h1\u003e\n\u003cp\u003eOne of the most important preparation methods for Flank Steak is:\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eMust cut against the grain.\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThe muscle fibres of Flank Steak are very clear.\u003c\/p\u003e\n\u003cp\u003eAfter cooking, you can first observe the direction the beef fibres extend, then slice perpendicular to the fibres.\u003c\/p\u003e\n\u003cp\u003eThat is, cutting the long fibres short.\u003c\/p\u003e\n\u003cp\u003eThis makes it significantly easier to bite into and improves the texture.\u003c\/p\u003e\n\u003cp\u003eIf you cut with the grain, the beef fibres become very long and it may feel quite tough to eat.\u003c\/p\u003e\n\u003cp\u003eSo, whether Flank Steak is good to eat depends not just on the cooking:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe cutting method is also very important.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch1\u003e🍳 Recommended Cooking Method ① Pan-seared Flank Steak\u003c\/h1\u003e\n\u003cp\u003eThe simplest method that best highlights the beef flavour.\u003c\/p\u003e\n\u003ch3\u003eMethod:\u003c\/h3\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003eThaw Flank Steak completely\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePat dry the surface with kitchen paper\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSeason simply with salt and black pepper\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHeat a frying pan to high temperature\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAdd a small amount of oil\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePlace Flank Steak in the pan and sear until a char forms on the surface\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eControl doneness according to thickness and personal preference\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRest briefly after removing from heat\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSlice thinly against the grain\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eFinally, you can add butter, garlic, and rosemary to enhance the aroma.\u003c\/p\u003e\n\u003cp\u003eThe charred surface seared at high heat combined with the rich beef flavour of Flank Steak itself gives a very American Steakhouse feel.\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch1\u003e🔥 Recommended Cooking Method ② BBQ\u003c\/h1\u003e\n\u003cp\u003eFlank Steak is itself a very classic BBQ beef cut.\u003c\/p\u003e\n\u003cp\u003eYou can marinate the whole piece and place it directly on the BBQ grill.\u003c\/p\u003e\n\u003cp\u003eSuggestion:\u003c\/p\u003e\n\u003cp\u003eFirst sear the surface over high heat, then control the internal doneness.\u003c\/p\u003e\n\u003cp\u003eAfter cooking, let it rest, then slice thinly against the grain.\u003c\/p\u003e\n\u003cp\u003eVery suitable for large gatherings; one cut can become a large platter of roast beef.\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch1\u003e🥢 Recommended Serving Method ③ Hong Kong-style Black Pepper Beef\u003c\/h1\u003e\n\u003cp\u003eWhole Flank Steak is also very suitable for slicing into thin pieces yourself.\u003c\/p\u003e\n\u003cp\u003eAfter slicing thinly against the grain, you can add:\u003c\/p\u003e\n\u003cp\u003eSoy sauce\u003cbr\u003eSugars\u003cbr\u003eWhite pepper\u003cbr\u003eCornstarch\u003cbr\u003eA little oil\u003c\/p\u003e\n\u003cp\u003eMarinate slightly, then stir-fry quickly over high heat.\u003c\/p\u003e\n\u003cp\u003eCan make:\u003c\/p\u003e\n\u003cp\u003eBlack Pepper Beef\u003cbr\u003eOnion Beef\u003cbr\u003eBroccoli with Beef\u003cbr\u003eBell Pepper with Beef\u003cbr\u003eSatay Beef\u003cbr\u003eSweet Corn Cob with Beef\u003c\/p\u003e\n\u003cp\u003eThe Flank Steak has a naturally stronger beef flavour, so even with strong-flavoured sauces it is unlikely to be completely overpowered.\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch1\u003e🌮 Recommended Serving Method ④ Mexican Fajitas\u003c\/h1\u003e\n\u003cp\u003eFlank Steak is also a very classic choice of beef for Fajitas.\u003c\/p\u003e\n\u003cp\u003eCan use:\u003c\/p\u003e\n\u003cp\u003eLemon Juice\u003cbr\u003eMinced garlic\u003cbr\u003eCumin\u003cbr\u003ePaprika\u003cbr\u003eBlack Pepper\u003cbr\u003eA little olive oil\u003c\/p\u003e\n\u003cp\u003eMarinate and sear, then slice thinly against the grain.\u003c\/p\u003e\n\u003cp\u003eServe with Mexican tortillas, onion, bell pepper and Salsa.\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch1\u003e🥗 Recommended Serving Method ⑤ Steak Salad\u003c\/h1\u003e\n\u003cp\u003eIf you want something lighter, pan-sear the Flank Steak and slice thinly against the grain, then serve with:\u003c\/p\u003e\n\u003cp\u003eLettuce\u003cbr\u003eTomato\u003cbr\u003eAvocado\u003cbr\u003eSweetcorn\u003cbr\u003eRoasted Pumpkin\u003cbr\u003eBoiled Egg\u003c\/p\u003e\n\u003cp\u003eto make a high-protein steak salad.\u003c\/p\u003e\n\u003cp\u003eThe Flank Steak has a distinct beef flavour; even with just a little salt and black pepper, it is already very tasty.\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch1\u003e🍚 Recommended Serving Method ⑥ Steak Rice\u003c\/h1\u003e\n\u003cp\u003eAnother method very suitable for Hong Kong families.\u003c\/p\u003e\n\u003cp\u003eSlice the pan-seared Flank Steak against the grain, place on hot rice, and add:\u003c\/p\u003e\n\u003cp\u003eOnsen Egg\u003cbr\u003eGarlic slices\u003cbr\u003eChopped Scallions\u003cbr\u003eOnions\u003cbr\u003eJapanese Yakiniku sauce\u003c\/p\u003e\n\u003cp\u003eto make a simple yet substantial steak rice.\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch1\u003e💪 Also very suitable for fitness enthusiasts\u003c\/h1\u003e\n\u003cp\u003eFor those who exercise frequently, do weight training, or wish to increase their daily protein intake, one of the advantages of whole beef cuts is:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYou can completely control the portion size.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYou can cut it according to your daily dietary needs:\u003c\/p\u003e\n\u003cp\u003e150g\u003cbr\u003e200g\u003cbr\u003e250g\u003cbr\u003e300g\u003c\/p\u003e\n\u003cp\u003eThen freeze in individual portions.\u003c\/p\u003e\n\u003cp\u003eCompared to buying pre-cut steaks of a fixed size, whole meat offers much greater flexibility.\u003c\/p\u003e\n\u003cp\u003eMoreover, in addition to steaks, it can be cut into stir-fry beef slices, BBQ strips, or used for Beef Bowls, so it is less likely to become monotonous.\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch1\u003e🥩 Sold whole, offering greater freedom\u003c\/h1\u003e\n\u003cp\u003eWe sell the Flank Steak in its whole cut form.\u003c\/p\u003e\n\u003cp\u003eOnce you bring it home, you can process it according to your needs:\u003c\/p\u003e\n\u003ch3\u003eCut thick\u003c\/h3\u003e\n\u003cp\u003eFor steaks\u003c\/p\u003e\n\u003ch3\u003eCut thin\u003c\/h3\u003e\n\u003cp\u003eFor stir-fry beef\u003c\/p\u003e\n\u003ch3\u003eCut into strips\u003c\/h3\u003e\n\u003cp\u003eFor Fajitas\/BBQ\u003c\/p\u003e\n\u003ch3\u003eCut into cubes\u003c\/h3\u003e\n\u003cp\u003eFor beef cubes\/Beef Bowl\u003c\/p\u003e\n\u003ch3\u003eWhole piece\u003c\/h3\u003e\n\u003cp\u003eFor direct BBQ or baking\u003c\/p\u003e\n\u003cp\u003eA single piece of beef can be used to create many different dishes.\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch1\u003e👨👩👧👦 Perfect for family sharing\u003c\/h1\u003e\n\u003cp\u003eOne of the main advantages of a whole Flank Steak is that the portion is usually larger than a standard individual steak, making it more suitable for sharing among multiple people.\u003c\/p\u003e\n\u003cp\u003eAfter cooking the whole piece, slice it thinly against the grain and place it in the centre of a large plate:\u003c\/p\u003e\n\u003cp\u003eAdults can eat it directly as a steak.\u003c\/p\u003e\n\u003cp\u003eChildren can cut it small to eat with rice.\u003c\/p\u003e\n\u003cp\u003eFor the second meal, the remaining beef can also be used to make sandwiches, fried rice or salad.\u003c\/p\u003e\n\u003cp\u003eVery suitable for a family weekend meal or BBQ.\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch1\u003e🍷 Not just an ordinary steak\u003c\/h1\u003e\n\u003cp\u003eIf you usually only eat:\u003c\/p\u003e\n\u003cp\u003eRibeye\u003cbr\u003eSirloin\u003cbr\u003eBeef Fillet\u003c\/p\u003e\n\u003cp\u003eFlank Steak will bring a completely different beef experience.\u003c\/p\u003e\n\u003cp\u003eIt is not about melting in the mouth, but rather:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRich beef aroma, substantial meat texture and high cooking freedom.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEspecially with USDA PRIME grade, it can add even richer fat aroma and juice performance on top of the strong beef flavour of the Flank Steak itself.\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch1\u003e✅ Product Features\u003c\/h1\u003e\n\u003cp\u003e🇺🇸 \u003cstrong\u003eAmerican Beef\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🏅 \u003cstrong\u003eUSDA PRIME Grade\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🥩 \u003cstrong\u003eWhole Flank Steak\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🔥 \u003cstrong\u003eStrong Beef Flavour\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🧂 \u003cstrong\u003eVery suitable for marinating\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🔪 \u003cstrong\u003eSlicing thinly against the grain improves texture\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍳 \u003cstrong\u003eSuitable for pan-frying\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🔥 \u003cstrong\u003eSuitable for BBQ\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🥢 \u003cstrong\u003eSuitable for quick stir-fry\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🌮 \u003cstrong\u003eSuitable for Fajitas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍚 \u003cstrong\u003eSuitable for steak rice\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e👨👩👧👦 \u003cstrong\u003eSuitable for family sharing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e💪 \u003cstrong\u003eVery convenient for fitness meals\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch1\u003e📌 Suggested Cooking Methods\u003c\/h1\u003e\n\u003cp\u003eRecommended for:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePan-fry | BBQ | Oven | Air Fryer | Stir-fry\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf cooking the whole piece, it is recommended to let it rest for a few minutes after cooking to allow the juices to redistribute, then slice thinly against the grain before eating.\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch1\u003e❄️ Thawing Recommendation\u003c\/h1\u003e\n\u003cp\u003eTo maintain the texture and juice of the beef, it is recommended that:\u003c\/p\u003e\n\u003cp\u003eFrozen beef be placed in a \u003cstrong\u003e0–4°C refrigerator to thaw slowly\u003c\/strong\u003e in advance.\u003c\/p\u003e\n\u003cp\u003eTry to avoid thawing at room temperature for long periods.\u003c\/p\u003e\n\u003cp\u003eAfter completely thawing, pat the surface dry with kitchen paper before cooking to make it easier to achieve a beautiful, caramelised crust.\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch1\u003e🔥 To get a nice sear, remember 4 key points\u003c\/h1\u003e\n\u003ch3\u003e1. The surface must be dry\u003c\/h3\u003e\n\u003cp\u003eToo much moisture will make the beef turn into 'steamed' meat.\u003c\/p\u003e\n\u003ch3\u003e2. The pan must be hot enough\u003c\/h3\u003e\n\u003cp\u003eHigh temperature is needed to easily form a caramelised crust.\u003c\/p\u003e\n\u003ch3\u003e3. Don't flip constantly\u003c\/h3\u003e\n\u003cp\u003eLet one side make full contact with the hot pan to form a caramelised crust.\u003c\/p\u003e\n\u003ch3\u003e4. Always slice against the grain at the end\u003c\/h3\u003e\n\u003cp\u003eThis step is especially important for Flank Steak.\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch1\u003e🥩 Suitable for who?\u003c\/h1\u003e\n\u003cp\u003eIf you prefer:\u003c\/p\u003e\n\u003cp\u003e✔ Rich beef flavour\u003cbr\u003e✔ Meatier texture\u003cbr\u003e✔ Marinate your own meat\u003cbr\u003e✔ BBQ\u003cbr\u003e✔ Steak Bowl\u003cbr\u003e✔ Fitness meals\u003cbr\u003e✔ Cut your own meat\u003cbr\u003e✔ Whole beef value\u003cbr\u003e✔ Whole beef value for money\u003c\/p\u003e\n\u003cp\u003eThis \u003cstrong\u003eUSDA PRIME Flank Steak\u003c\/strong\u003e is definitely worth trying.\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003eOne-sentence summary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIt doesn't rely on a large amount of fat to steal the flavour, but on truly rich beef flavour to be remembered.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUSDA 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margin-bottom:10px;\n  color:var(--copper-dark);\n  font-size:13px;\n  font-weight:1000;\n  letter-spacing:2px;\n}\n\n.srf-hero-title{\n  position:relative;\n  z-index:1;\n  max-width:830px;\n  margin-bottom:12px;\n  color:var(--ink);\n  font-size:clamp(35px,6vw,62px);\n  line-height:1.08;\n  font-weight:1000;\n  letter-spacing:-2px;\n}\n\n.srf-hero-sub{\n  position:relative;\n  z-index:1;\n  margin-bottom:18px;\n  color:var(--copper-dark);\n  font-size:20px;\n  font-weight:900;\n}\n\n.srf-hero-text{\n  position:relative;\n  z-index:1;\n  max-width:820px;\n  margin-bottom:22px;\n  color:#504f4a;\n  font-size:16px;\n}\n\n.srf-tags{\n  position:relative;\n  z-index:1;\n  display:flex;\n  flex-wrap:wrap;\n  gap:9px;\n}\n\n.srf-tag{\n  display:inline-flex;\n  align-items:center;\n  min-height:34px;\n  padding:6px 13px;\n  border:1px solid #d7d1c7;\n  border-radius:999px;\n  background:#fff;\n  font-size:13px;\n  font-weight:850;\n}\n\n.srf-tag.feature{\n  border-color:var(--ink);\n  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border:1px solid var(--line);\n  border-radius:22px;\n  background:var(--cream);\n}\n\n.srf-panel p:last-child{\n  margin-bottom:0;\n}\n\n.srf-highlight{\n  color:var(--copper-dark);\n  font-weight:1000;\n}\n\n.srf-dark-highlight{\n  display:inline-block;\n  padding:2px 8px;\n  background:var(--ink);\n  color:#fff;\n  font-weight:900;\n}\n\n\n\/* FEATURE GRID *\/\n\n.srf-feature-grid{\n  display:grid;\n  grid-template-columns:repeat(2,1fr);\n  gap:14px;\n}\n\n.srf-feature{\n  padding:23px;\n  border-radius:18px;\n  border-left:5px solid var(--copper);\n  background:#faf8f3;\n}\n\n.srf-feature-no{\n  margin-bottom:4px;\n  color:var(--copper-dark);\n  font-size:24px;\n  font-weight:1000;\n}\n\n.srf-feature h3{\n  margin-bottom:7px;\n  font-size:18px;\n  font-weight:950;\n}\n\n.srf-feature p{\n  margin-bottom:0;\n  color:#595852;\n  font-size:14px;\n}\n\n\n\/* IMPORTANT HARD CUT *\/\n\n.srf-hard{\n  display:grid;\n  grid-template-columns:1.08fr .92fr;\n  overflow:hidden;\n  border-radius:24px;\n  background:var(--charcoal);\n}\n\n.srf-hard-main{\n  padding:32px;\n  color:#fff;\n}\n\n.srf-hard-main .srf-eyebrow{\n  color:#d8b58f;\n}\n\n.srf-hard-main .srf-title{\n  color:#fff;\n  box-shadow:inset 0 -9px 0 rgba(183,121,66,.35);\n}\n\n.srf-hard-main p{\n  color:#e4e1db;\n}\n\n.srf-hard-side{\n  display:flex;\n  flex-direction:column;\n  justify-content:center;\n  padding:32px;\n  background:#ebe7dc;\n  color:var(--ink);\n}\n\n.srf-hard-big{\n  margin-bottom:12px;\n  font-size:31px;\n  line-height:1.12;\n  font-weight:1000;\n}\n\n.srf-hard-small{\n  color:#5d5c57;\n  font-size:14px;\n}\n\n\n\/* COOKING METHOD *\/\n\n.srf-method{\n  margin-bottom:15px;\n  overflow:hidden;\n  border:1px solid var(--line);\n  border-radius:20px;\n  background:#fff;\n}\n\n.srf-method-head{\n  display:grid;\n  grid-template-columns:auto 1fr auto;\n  align-items:center;\n  gap:12px;\n  padding:17px 20px;\n  background:var(--cream2);\n}\n\n.srf-method-icon{\n  font-size:28px;\n}\n\n.srf-method-name{\n  font-size:18px;\n  font-weight:1000;\n}\n\n.srf-method-rating{\n  padding:4px 10px;\n  border-radius:999px;\n  background:var(--sage);\n  color:#fff;\n  font-size:11px;\n  font-weight:900;\n}\n\n.srf-method-body{\n  padding:21px;\n}\n\n.srf-method-body p:last-child{\n  margin-bottom:0;\n}\n\n.srf-method-tip{\n  margin-top:11px;\n  padding:12px 14px;\n  border-radius:11px;\n  background:#f7f3ea;\n  color:#514f49;\n  font-size:13px;\n}\n\n\n\/* DO \/ DON'T *\/\n\n.srf-do-grid{\n  display:grid;\n  grid-template-columns:1fr 1fr;\n  gap:14px;\n}\n\n.srf-do{\n  padding:23px;\n  border-radius:18px;\n}\n\n.srf-do.good{\n  background:#eef1e9;\n  border:1px solid #d7dece;\n}\n\n.srf-do.bad{\n  background:#f5eeea;\n  border:1px solid #e7d7ce;\n}\n\n.srf-do h3{\n  margin-bottom:9px;\n  font-size:18px;\n  font-weight:1000;\n}\n\n.srf-do p{\n  margin-bottom:5px;\n  color:#595852;\n  font-size:14px;\n}\n\n\n\/* SLICING *\/\n\n.srf-slicing{\n  padding:29px;\n  border:2px solid var(--copper);\n  border-radius:22px;\n  background:#fffdf9;\n}\n\n.srf-slicing h2{\n  margin-bottom:8px;\n  color:var(--copper-dark);\n  font-size:27px;\n  font-weight:1000;\n}\n\n.srf-slicing p{\n  max-width:830px;\n}\n\n.srf-slice-warning{\n  display:inline-block;\n  margin-top:4px;\n  padding:7px 12px;\n  border-radius:8px;\n  background:var(--ink);\n  color:#fff;\n  font-size:13px;\n  font-weight:900;\n}\n\n\n\/* COOKING IDEAS *\/\n\n.srf-dish-grid{\n  display:grid;\n  grid-template-columns:repeat(3,1fr);\n  gap:13px;\n}\n\n.srf-dish{\n  padding:23px;\n  border-radius:18px;\n  background:var(--cream);\n}\n\n.srf-dish strong{\n  display:block;\n  margin-bottom:7px;\n  color:var(--copper-dark);\n  font-size:17px;\n}\n\n.srf-dish p{\n  margin:0;\n  color:#595852;\n  font-size:14px;\n}\n\n\n\/* INFO *\/\n\n.srf-info-grid{\n  display:grid;\n  grid-template-columns:repeat(2,1fr);\n  gap:14px;\n}\n\n.srf-info{\n  padding:21px;\n  border-radius:17px;\n  background:var(--cream);\n}\n\n.srf-info h3{\n  margin-bottom:5px;\n  font-size:16px;\n  font-weight:1000;\n}\n\n.srf-info p{\n  margin:0;\n  color:#5d5b56;\n  font-size:14px;\n}\n\n\n\/* NOTICE *\/\n\n.srf-notice{\n  padding:23px;\n  border-radius:18px;\n  border:1px solid var(--line);\n  background:#fffdf8;\n}\n\n.srf-notice p:last-child{\n  margin-bottom:0;\n}\n\n\n\/* FAQ *\/\n\n.srf-faq details{\n  margin-bottom:9px;\n  border:1px solid var(--line);\n  border-radius:14px;\n  background:#fff;\n}\n\n.srf-faq summary{\n  position:relative;\n  padding:17px 48px 17px 18px;\n  cursor:pointer;\n  list-style:none;\n  font-size:15px;\n  font-weight:900;\n}\n\n.srf-faq summary::-webkit-details-marker{\n  display:none;\n}\n\n.srf-faq summary:after{\n  content:\"+\";\n  position:absolute;\n  right:18px;\n  top:10px;\n  color:var(--copper-dark);\n  font-size:29px;\n  font-weight:900;\n}\n\n.srf-faq details[open] summary:after{\n  content:\"−\";\n}\n\n.srf-answer{\n  padding:0 18px 18px;\n  color:#5a5954;\n  font-size:14px;\n}\n\n\n\/* FINAL *\/\n\n.srf-final{\n  padding:38px 25px;\n  border-radius:24px;\n  background:var(--charcoal);\n  text-align:center;\n  color:#fff;\n}\n\n.srf-final-big{\n  margin-bottom:9px;\n  color:#deb88e;\n  font-size:clamp(31px,6vw,52px);\n  line-height:1.07;\n  font-weight:1000;\n  letter-spacing:-1.5px;\n}\n\n.srf-final p{\n  max-width:720px;\n  margin:0 auto;\n  color:#ddd9d2;\n}\n\n\n\/* MOBILE *\/\n\n@media(max-width:800px){\n\n  .srf-hero{\n    padding:34px 21px;\n  }\n\n  .srf-quick{\n    grid-template-columns:repeat(2,1fr);\n  }\n\n  .srf-feature-grid,\n  .srf-info-grid,\n  .srf-do-grid{\n    grid-template-columns:1fr;\n  }\n\n  .srf-hard{\n    grid-template-columns:1fr;\n  }\n\n  .srf-dish-grid{\n    grid-template-columns:1fr;\n  }\n\n  .srf-panel{\n    padding:21px;\n  }\n}\n\u003c\/style\u003e\n\n\n\u003cdiv class=\"srf-page\"\u003e\n\n\n\u003c!-- HERO --\u003e\n\n\u003csection class=\"srf-section srf-hero\"\u003e\n\n  \u003cdiv class=\"srf-brand\"\u003e\n    SNAKE RIVER FARMS · AMERICAN WAGYU\n  \u003c\/div\u003e\n\n  \u003ch1 class=\"srf-hero-title\"\u003e\n    SRF American Wagyu\u003cbr\u003e\n    Chuck Tender American Wagyu Beef Shoulder Tender\n  \u003c\/h1\u003e\n\n  \u003cdiv class=\"srf-hero-sub\"\u003e\n    Rich beef flavour · Wagyu fat aroma · Best for slow cooking and thin slicing dishes\n  \u003c\/div\u003e\n\n  \u003cp class=\"srf-hero-text\"\u003e\n    Snake River Farms SRF American Wagyu Chuck Tender\n    is an American Wagyu beef shoulder cut featuring\n    \u003cstrong\u003ebeef flavour, texture, and cooking layers\u003c\/strong\u003e.\n    Chuck Tender comes from the front shoulder of the cow,\n    with higher muscle activity, so its muscle fibres are significantly more pronounced than Ribeye, Striploin\n    and even Tenderloin,\n    while also delivering a very distinct Beef Flavor.\n  \u003c\/p\u003e\n\n  \u003cp class=\"srf-hero-text\"\u003e\n    Combined with the fat aroma and intramuscular fat of SRF American Wagyu,\n    it is not a \"melt-in-the-mouth\" type of Wagyu,\n    but a true Wagyu with\n    \u003cstrong\u003ebeef presence\u003c\/strong\u003e.\n  \u003c\/p\u003e\n\n  \u003cdiv class=\"srf-tags\"\u003e\n\n    \u003cspan class=\"srf-tag feature\"\u003e\n      🇺🇸 Snake River Farms\n    \u003c\/span\u003e\n\n    \u003cspan class=\"srf-tag\"\u003e\n      American Wagyu\n    \u003c\/span\u003e\n\n    \u003cspan class=\"srf-tag\"\u003e\n      Chuck Tender\n    \u003c\/span\u003e\n\n    \u003cspan class=\"srf-tag\"\u003e\n      Whole Frozen\n    \u003c\/span\u003e\n\n    \u003cspan class=\"srf-tag\"\u003e\n      Slicing Service Available\n    \u003c\/span\u003e\n\n  \u003c\/div\u003e\n\n\u003c\/section\u003e\n\n\n\u003c!-- QUICK FEATURES --\u003e\n\n\u003csection class=\"srf-section\"\u003e\n\n  \u003cdiv class=\"srf-quick\"\u003e\n\n    \u003cdiv class=\"srf-quick-card\"\u003e\n      \u003cspan class=\"srf-icon\"\u003e🥩\u003c\/span\u003e\n      \u003cstrong\u003eVery pronounced beef flavour\u003c\/strong\u003e\n      \u003csmall\u003eChuck shoulder muscle characteristic\u003c\/small\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"srf-quick-card\"\u003e\n      \u003cspan class=\"srf-icon\"\u003e🧈\u003c\/span\u003e\n      \u003cstrong\u003eAmerican Wagyu fat aroma\u003c\/strong\u003e\n      \u003csmall\u003eCombination of meat flavour and fat aroma\u003c\/small\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"srf-quick-card\"\u003e\n      \u003cspan class=\"srf-icon\"\u003e🍲\u003c\/span\u003e\n      \u003cstrong\u003eEspecially suitable for slow cooking\u003c\/strong\u003e\n      \u003csmall\u003eThe better you cook it, the tastier it gets\u003c\/small\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"srf-quick-card\"\u003e\n      \u003cspan class=\"srf-icon\"\u003e🔪\u003c\/span\u003e\n      \u003cstrong\u003eSlicing service available\u003c\/strong\u003e\n      \u003csmall\u003eSuitable for hot pot and quick stir-fry\u003c\/small\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\u003c\/section\u003e\n\n\n\u003c!-- WHAT IT IS --\u003e\n\n\u003csection class=\"srf-section\"\u003e\n\n  \u003cdiv class=\"srf-title-wrap\"\u003e\n\n    \u003cdiv class=\"srf-eyebrow\"\u003e\n      KNOW YOUR CUT\n    \u003c\/div\u003e\n\n    \u003ch2 class=\"srf-title\"\u003e\n      The biggest feature of Chuck Tender: strong beef flavour, but the meat texture is relatively firm.\n    \u003c\/h2\u003e\n\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"srf-panel\"\u003e\n\n    \u003cp\u003e\n      If your expectation for buying this beef is\n      \"like Tenderloin, very tender after just two minutes of pan-frying\",\n      then Chuck Tender is not the best cut for you.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      It is located in the cow's front shoulder Chuck area.\n      The shoulder is a muscle group with higher activity,\n      therefore naturally possessing\n      \u003cstrong\u003elonger muscle fibres, fascia, and connective tissue\u003c\/strong\u003e.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      The advantages of this are:\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      \u003cspan class=\"srf-dark-highlight\"\u003e\n        Very rich beef flavour.\n      \u003c\/span\u003e\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      And SRF American Wagyu\n      adds Wagyu fat aroma to this rich Chuck Beefiness,\n      so when cooked well,\n      you will also taste\n      \u003cspan class=\"srf-highlight\"\u003e\n        rich beef flavour, meat juices, fat aroma, and a very present meat texture.\n      \u003c\/span\u003e\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\u003c\/section\u003e\n\n\n\u003c!-- AMERICAN WAGYU --\u003e\n\n\u003csection class=\"srf-section\"\u003e\n\n  \u003cdiv class=\"srf-title-wrap\"\u003e\n\n    \u003cdiv class=\"srf-eyebrow\"\u003e\n      AMERICAN WAGYU\n    \u003c\/div\u003e\n\n    \u003ch2 class=\"srf-title\"\u003e\n      What is the style of SRF American Wagyu?\n    \u003c\/h2\u003e\n\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"srf-panel\"\u003e\n\n    \u003cp\u003e\n      Snake River Farms is a representative\n      American Wagyu brand in the USA.\n      American Wagyu combines Wagyu lineage with American cattle breeds,\n      therefore its style is slightly different from traditional American beef,\n      and Japanese high-marbling Wagyu.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      Simply put, it is:\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      \u003cstrong\u003e\n        It has more Wagyu fat aroma and marbling than ordinary American beef,\n        while still retaining a relatively distinct American beef flavour.\n      \u003c\/strong\u003e\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      This is exactly why Chuck Tender is so suitable.\n      Because Chuck itself has strong beef flavour,\n      the fat aroma of American Wagyu can make the overall flavour smoother and richer.\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\u003c\/section\u003e\n\n\n\u003c!-- HARD CUT IMPORTANT --\u003e\n\n\u003csection class=\"srf-section srf-hard\"\u003e\n\n  \u003cdiv class=\"srf-hard-main\"\u003e\n\n    \u003cdiv class=\"srf-eyebrow\"\u003e\n      VERY IMPORTANT\n    \u003c\/div\u003e\n\n    \u003ch2 class=\"srf-title\"\u003e\n      This cut is on the harder side.\u003cbr\u003e\n      Cooking method is more important than anything else.\n    \u003c\/h2\u003e\n\n    \u003cbr\u003e\u003cbr\u003e\n\n    \u003cp\u003e\n      The most common problem with Chuck Tender,\n      is cutting it directly into thick steaks,\n      and then eating it after searing at high heat for a few minutes like a Ribeye.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      This method easily results in:\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      \u003cstrong\u003e\n        The outside is cooked, but the muscle fibres inside are still very tough.\n      \u003c\/strong\u003e\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      This does not mean there is a problem with the beef quality,\n      but rather that the cut itself requires different handling.\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003cdiv class=\"srf-hard-side\"\u003e\n\n    \u003cdiv class=\"srf-hard-big\"\u003e\n      Most recommended:\n    \u003cbr\u003e\n      LOW \u0026amp; SLOW\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"srf-hard-small\"\u003e\n      ✔ Slow Cook\n    \u003cbr\u003e\n      ✔ Stew\n    \u003cbr\u003e\n      ✔ Pressure Cooker\n    \u003cbr\u003e\n      ✔ Sous Vide\n    \u003cbr\u003e\n      ✔ Reverse Cut Thin Stir-fry\n    \u003cbr\u003e\u003cbr\u003e\n\n      ✘ Not recommended to sear thick-cut directly for a short time\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\u003c\/section\u003e\n\n\n\u003c!-- COOKING --\u003e\n\n\u003csection class=\"srf-section\"\u003e\n\n  \u003cdiv class=\"srf-title-wrap\"\u003e\n\n    \u003cdiv class=\"srf-eyebrow\"\u003e\n      HOW TO COOK CHUCK TENDER\n    \u003c\/div\u003e\n\n    \u003ch2 class=\"srf-title\"\u003e\n      How to cook without it being tough?\n    \u003c\/h2\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- METHOD 1 --\u003e\n\n  \u003cdiv class=\"srf-method\"\u003e\n\n    \u003cdiv class=\"srf-method-head\"\u003e\n\n      \u003cdiv class=\"srf-method-icon\"\u003e\n        🍲\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"srf-method-name\"\u003e\n        Method① Slow Cook \/ Stew\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"srf-method-rating\"\u003e\n        Most Recommended\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"srf-method-body\"\u003e\n\n      \u003cp\u003e\n        For customers buying Chuck Tender for the first time,\n        \u003cstrong\u003ethe easiest method to succeed is slow cooking.\u003c\/strong\u003e\n      \u003c\/p\u003e\n\n      \u003cp\u003e\n        It is recommended to cut the beef into larger pieces first,\n        sear the surface at high heat,\n        then add stock or sauce,\n        and simmer slowly over low heat.\n      \u003c\/p\u003e\n\n      \u003cp\u003e\n        Generally, allow about\n        \u003cstrong\u003e2.5–4 hours\u003c\/strong\u003e\n        to cook slowly,\n        with the actual time depending on the piece size and heat.\n        Do not rely solely on time,\n        the most important thing is to test the meat texture with a fork or chopsticks,\n        and only consider it done when the fibres are easy to separate.\n      \u003c\/p\u003e\n\n      \u003cdiv class=\"srf-method-tip\"\u003e\n        Particularly suitable for: Braised Beef with Radish, Beef Burgundy,\n        Beef Stew, Curry Beef, Beef Pot, Japanese Curry.\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- METHOD 2 --\u003e\n\n  \u003cdiv class=\"srf-method\"\u003e\n\n    \u003cdiv class=\"srf-method-head\"\u003e\n\n      \u003cdiv class=\"srf-method-icon\"\u003e\n        🫕\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"srf-method-name\"\u003e\n        Method② Pressure Cooker \/ Instant Pot\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"srf-method-rating\"\u003e\n        Quick and convenient\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"srf-method-body\"\u003e\n\n      \u003cp\u003e\n        If you do not have time to simmer for hours,\n        Chuck Tender is also very suitable for a pressure cooker.\n      \u003c\/p\u003e\n\n      \u003cp\u003e\n        It is recommended to cut it into stewing size first,\n        sear the surface, then add stock,\n        and proceed with pressure cooking.\n      \u003c\/p\u003e\n\n      \u003cp\u003e\n        A typical home pressure cooker can start from about\n        \u003cstrong\u003e35–50 minutes\u003c\/strong\u003e\n        ,\n        and then adjust according to the meat size and desired softness.\n      \u003c\/p\u003e\n\n      \u003cdiv class=\"srf-method-tip\"\u003e\n        If it is still a bit hard after opening the lid, it does not mean failure.\n        Just cook for a little longer to allow the connective tissue to continue softening.\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- METHOD 3 --\u003e\n\n  \u003cdiv class=\"srf-method\"\u003e\n\n    \u003cdiv class=\"srf-method-head\"\u003e\n\n      \u003cdiv class=\"srf-method-icon\"\u003e\n        🌡️\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"srf-method-name\"\u003e\n        Method③ Sous Vide\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"srf-method-rating\"\u003e\n        Steak Style\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"srf-method-body\"\u003e\n\n      \u003cp\u003e\n        If you want to retain a pinker centre more like a steak,\n        and also want to reduce the toughness of Chuck Tender,\n        Sous Vide is a method well worth considering.\n      \u003c\/p\u003e\n\n      \u003cp\u003e\n        The key is not short-term heating,\n        but using a longer time,\n        to slowly improve the fibre texture without overcooking.\n      \u003c\/p\u003e\n\n      \u003cp\u003e\n        After completing the Sous Vide,\n        you must first pat the surface completely dry,\n        then sear the surface quickly in a very hot frying pan,\n        to achieve a caramelised exterior and a softer interior at the same time.\n      \u003c\/p\u003e\n\n      \u003cdiv class=\"srf-method-tip\"\u003e\n        If you want to make a 'steak' from Chuck Tender,\n        compared to searing raw,\n        slow cooking first and then searing is usually more reasonable.\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- METHOD 4 --\u003e\n\n  \u003cdiv class=\"srf-method\"\u003e\n\n    \u003cdiv class=\"srf-method-head\"\u003e\n\n      \u003cdiv class=\"srf-method-icon\"\u003e\n        🥢\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"srf-method-name\"\u003e\n        Method④ Reverse Cut Thin + High Heat Stir-fry\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"srf-method-rating\"\u003e\n        Most practical for Hong Kong homes\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"srf-method-body\"\u003e\n\n      \u003cp\u003e\n        If you do not want to slow cook for hours,\n        another very practical method is:\n      \u003c\/p\u003e\n\n      \u003cp\u003e\n        \u003cstrong\u003e\n          Cut it thin.\n        \u003c\/strong\u003e\n      \u003c\/p\u003e\n\n      \u003cp\u003e\n        And the most important thing is\n        \u003cstrong\u003eto cut against the grain.\u003c\/strong\u003e\n      \u003c\/p\u003e\n\n      \u003cp\u003e\n        Chuck Tender has longer muscle fibres,\n        cutting against the grain shortens the long fibres directly,\n        naturally reducing the number of fibres you need to chew through with each bite.\n      \u003c\/p\u003e\n\n      \u003cp\u003e\n        After thinly slicing, marinate with a small amount of soy sauce,\n        cornstarch and cooking oil for about 15–30 minutes,\n        then stir-fry quickly over high heat.\n      \u003c\/p\u003e\n\n      \u003cdiv class=\"srf-method-tip\"\u003e\n        Suitable for: Stir-fried beef with onion, black pepper beef,\n        beef with broccoli, satay beef, beef with scrambled eggs,\n        Korean Bulgogi.\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- METHOD 5 --\u003e\n\n  \u003cdiv class=\"srf-method\"\u003e\n\n    \u003cdiv class=\"srf-method-head\"\u003e\n\n      \u003cdiv class=\"srf-method-icon\"\u003e\n        🍲\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"srf-method-name\"\u003e\n        Method ⑤ Hot Pot \/ Sukiyaki\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"srf-method-rating\"\u003e\n        Slicing recommended\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"srf-method-body\"\u003e\n\n      \u003cp\u003e\n        After thinly slicing Chuck Tender,\n        it becomes a completely different way of eating.\n      \u003c\/p\u003e\n\n      \u003cp\u003e\n        Thinly slicing significantly shortens the meat fibers,\n        requiring only a short heating time in the hot pot,\n        which can prevent the meat from contracting and hardening due to prolonged high temperatures.\n      \u003c\/p\u003e\n\n      \u003cp\u003e\n        SRF American Wagyu naturally carries a rich fat aroma,\n        especially suitable for:\n      \u003c\/p\u003e\n\n      \u003cp\u003e\n        \u003cstrong\u003e\n          Sukiyaki, Malatang, Kombu Pot, Clear Soup Hot Pot.\n        \u003c\/strong\u003e\n      \u003c\/p\u003e\n\n      \u003cdiv class=\"srf-method-tip\"\u003e\n        If you mainly buy it home for hot pot,\n        we recommend selecting the slicing service directly on the product page.\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\u003c\/section\u003e\n\n\n\u003c!-- DO AND DON'T --\u003e\n\n\u003csection class=\"srf-section\"\u003e\n\n  \u003cdiv class=\"srf-title-wrap\"\u003e\n\n    \u003cdiv class=\"srf-eyebrow\"\u003e\n      COOKING CHEAT SHEET\n    \u003c\/div\u003e\n\n    \u003ch2 class=\"srf-title\"\u003e\n      Chuck Tender Cooking Cheat Sheet\n    \u003c\/h2\u003e\n\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"srf-do-grid\"\u003e\n\n    \u003cdiv class=\"srf-do good\"\u003e\n\n      \u003ch3\u003e\n        ✓ Recommended to do this way\n      \u003c\/h3\u003e\n\n      \u003cp\u003e✓ Simmer over low heat until fibers soften\u003c\/p\u003e\n      \u003cp\u003e✓ Use a pressure cooker to accelerate softening\u003c\/p\u003e\n      \u003cp\u003e✓ Sear over high heat after Sous Vide\u003c\/p\u003e\n      \u003cp\u003e✓ Slice thinly against the grain\u003c\/p\u003e\n      \u003cp\u003e✓ Stir-fry quickly over high heat after slicing\u003c\/p\u003e\n      \u003cp\u003e✓ Slice thinly for Hot Pot \/ Sukiyaki\u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"srf-do bad\"\u003e\n\n      \u003ch3\u003e\n        ✕ The easiest way to make it tough\n      \u003c\/h3\u003e\n\n      \u003cp\u003e✕ Pan-fry thick slices directly for a short time\u003c\/p\u003e\n      \u003cp\u003e✕ Slice into large pieces with the grain\u003c\/p\u003e\n      \u003cp\u003e✕ Stir-fry beef over low heat slowly\u003c\/p\u003e\n      \u003cp\u003e✕ Stop simmering as soon as it is just cooked\u003c\/p\u003e\n      \u003cp\u003e✕ Treat Chuck Tender as Tenderloin\u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\u003c\/section\u003e\n\n\n\u003c!-- SLICING SERVICE --\u003e\n\n\u003csection class=\"srf-section srf-slicing\"\u003e\n\n  \u003ch2\u003e\n    🔪 We provide a slicing service\n  \u003c\/h2\u003e\n\n  \u003cp\u003e\n    This product is pre-set as\n    \u003cstrong\u003eWhole Beef Cuts\u003c\/strong\u003e.\n    If you mainly intend to use it for hot pot,\n    Sukiyaki, quick stir-fry or roast meat,\n    you can select the slicing service in the product options.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\n    Chuck Tender has more visible fibers,\n    and thinly slicing makes cooking easier,\n    and is also more suitable for daily cooking methods in Hong Kong households.\n  \u003c\/p\u003e\n\n  \u003cdiv class=\"srf-slice-warning\"\u003e\n    This product only offers a slicing service; cutting into steaks, cubes, strips or other specified cuts is not provided.\n  \u003c\/div\u003e\n\n\u003c\/section\u003e\n\n\n\u003c!-- DISH IDEAS --\u003e\n\n\u003csection class=\"srf-section\"\u003e\n\n  \u003cdiv class=\"srf-title-wrap\"\u003e\n\n    \u003cdiv class=\"srf-eyebrow\"\u003e\n      RECOMMENDED DISHES\n    \u003c\/div\u003e\n\n    \u003ch2 class=\"srf-title\"\u003e\n      Special recommendation for these dishes\n    \u003c\/h2\u003e\n\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"srf-dish-grid\"\u003e\n\n    \u003cdiv class=\"srf-dish\"\u003e\n\n      \u003cstrong\u003e\n        🍲 Braised Beef with Radish\n      \u003c\/strong\u003e\n\n      \u003cp\u003e\n        First sear the beef,\n        then add radish, ginger, star anise and sauce to simmer slowly.\n        Chuck has a rich beefy flavor and is very suitable for Chinese braising.\n      \u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"srf-dish\"\u003e\n\n      \u003cstrong\u003e\n        🍷 Beef Stew with Red Wine\n      \u003c\/strong\u003e\n\n      \u003cp\u003e\n        Long cooking allows connective tissue to soften slowly,\n        while the Wagyu fat aroma infuses into the sauce,\n        which pairs very well with mashed potatoes or pasta.\n      \u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"srf-dish\"\u003e\n\n      \u003cstrong\u003e\n        🍛 Japanese Curry Beef\n      \u003c\/strong\u003e\n\n      \u003cp\u003e\n        Chuck Tender is especially suitable for rich sauce dishes.\n        The Beefiness after slow-cooked beef\n        can make the whole pot of curry taste richer.\n      \u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"srf-dish\"\u003e\n\n      \u003cstrong\u003e\n        🥢 Stir-fried Beef with Satay\n      \u003c\/strong\u003e\n\n      \u003cp\u003e\n        Slice thinly against the grain,\n        marinate slightly and stir-fry quickly over high heat,\n        which is very suitable for Hong Kong-style satay, black pepper and onion flavors.\n      \u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"srf-dish\"\u003e\n\n      \u003cstrong\u003e\n        🍲 Sukiyaki\n      \u003c\/strong\u003e\n\n      \u003cp\u003e\n        Thinly sliced American Wagyu\n        paired with sweet and salty Sukiyaki sauce and egg,\n        can highlight the beef aroma and fat aroma of SRF.\n      \u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"srf-dish\"\u003e\n\n      \u003cstrong\u003e\n        🍚 Wagyu Beef Rice\n      \u003c\/strong\u003e\n\n      \u003cp\u003e\n        Thinly sliced beef with onion, soy sauce,\n        mirin and dashi, cooked briefly,\n        served with a hot spring egg and chopped green onions.\n      \u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\u003c\/section\u003e\n\n\n\u003c!-- PREPARATION --\u003e\n\n\u003csection class=\"srf-section\"\u003e\n\n  \u003cdiv class=\"srf-title-wrap\"\u003e\n\n    \u003cdiv class=\"srf-eyebrow\"\u003e\n      PREPARATION\n    \u003c\/div\u003e\n\n    \u003ch2 class=\"srf-title\"\u003e\n      Thawing and Handling Methods\n    \u003c\/h2\u003e\n\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"srf-panel\"\u003e\n\n    \u003cp\u003e\n      \u003cstrong\u003e① Thaw in refrigerator at low temperature\u003c\/strong\u003e\u003cbr\u003e\n      Keep in vacuum packaging,\n      thaw slowly by placing in the refrigerator at approximately 0–4°C in advance.\n      Whole cuts are larger,\n      so we recommend reserving sufficient time.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      \u003cstrong\u003e② Pat surface dry after opening\u003c\/strong\u003e\u003cbr\u003e\n      Open the packaging after completely thawing,\n      pour off the meat juices in the packaging,\n      then pat the beef surface dry with kitchen paper.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      \u003cstrong\u003e③ Observe the direction of the meat grain\u003c\/strong\u003e\u003cbr\u003e\n      If cutting yourself,\n      you must first confirm the direction of the muscle fibers.\n      For quick stir-fries or thin-sliced dishes,\n      it is recommended to cut against the grain.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      \u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e\n\u003c\/div\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"6.52 lb","offer_id":59857821401374,"sku":"SRFAMERICANW-LB-06520-01","price":534.64,"currency_code":"HKD","in_stock":false},{"title":"9.66 lb","offer_id":59857821434142,"sku":"SRFAMERICANW-LB-09660-02","price":792.12,"currency_code":"HKD","in_stock":false},{"title":"8.38 lb","offer_id":59857821466910,"sku":"SRFAMERICANW-LB-08380-03","price":687.16,"currency_code":"HKD","in_stock":false},{"title":"8.22 lb","offer_id":59857821499678,"sku":"SRFAMERICANW-LB-08220-04","price":674.04,"currency_code":"HKD","in_stock":false},{"title":"8.58 lb","offer_id":59857821532446,"sku":"SRFAMERICANW-LB-08580-05","price":703.56,"currency_code":"HKD","in_stock":false},{"title":"8.06 lb","offer_id":60103748157726,"sku":"SRFAMERICANW-LB-08060-01","price":660.92,"currency_code":"HKD","in_stock":false},{"title":"7.3 lb","offer_id":60103748256030,"sku":"SRFAMERICANW-LB-07300-02","price":598.6,"currency_code":"HKD","in_stock":true},{"title":"7.42 lb","offer_id":60103748518174,"sku":"SRFAMERICANW-LB-07420-03","price":608.44,"currency_code":"HKD","in_stock":true},{"title":"7.96 lb","offer_id":60103748944158,"sku":"SRFAMERICANW-LB-07960-04","price":652.72,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/Codex_2026_8_28_06_29_39_503ebd43-dd4a-45f0-a76d-fd65a63e599c.png?v=1789818448"},{"product_id":"karoo-wagyu-m6-7-chuck-tender-1","title":"\"Whole Beef Cuts\" South African Karoo Wagyu M6–7 Wagyu Chuck Tender｜Whole Wagyu｜⚠️Only recommended for Hot Pot slices｜⚠️Shipped Frozen","description":"\u003cdiv style=\"max-width:980px;margin:0 auto;font-family:-apple-system,BlinkMacSystemFont,'Segoe UI','PingFang TC','Microsoft JhengHei',Arial,sans-serif;color:#222;line-height:1.8;font-size:16px;\"\u003e\n\n  \u003c!-- HERO --\u003e\n  \u003cdiv style=\"background:linear-gradient(135deg,#0d0d0d 0%,#211a13 100%);border-radius:20px;padding:42px 28px;margin-bottom:30px;color:#fff;text-align:center;\"\u003e\n    \u003cdiv style=\"font-size:13px;letter-spacing:3px;color:#d6ad62;font-weight:700;margin-bottom:10px;\"\u003e\n      KAROO WAGYU · SOUTH AFRICA\n    \u003c\/div\u003e\n\n    \u003ch1 style=\"margin:0;font-size:38px;line-height:1.28;font-weight:900;color:#fff;\"\u003e\n      South African Wagyu\n    \u003cbr\u003e\n      M6–7 Marble Score Chuck Tender\n    \u003c\/h1\u003e\n\n    \u003cdiv style=\"margin-top:12px;font-size:19px;color:#f0e6d3;font-weight:600;\"\u003e\n      Wagyu Chuck Tender · Whole Beef Cuts\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"width:76px;height:2px;background:#d6ad62;margin:20px auto;\"\u003e\u003c\/div\u003e\n\n    \u003cp style=\"max-width:760px;margin:0 auto;color:#e5e5e5;font-size:16px;\"\u003e\n      Selected South African \u003cstrong style=\"color:#fff;\"\u003eKaroo Wagyu\u003c\/strong\u003e Whole Wagyu Chuck Tender,\n      packaging indicates \u003cstrong style=\"color:#d6ad62;\"\u003eMarble Score M6–7\u003c\/strong\u003e,\n      combining Wagyu fat aroma, rich marbling and rich beef flavour.\n      The whole cut design allows for free portioning, suitable for pan-fry, BBQ, slow cook, stir-fry and Hot Pot.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- TAGS --\u003e\n  \u003cdiv style=\"display:flex;flex-wrap:wrap;gap:10px;justify-content:center;margin-bottom:34px;\"\u003e\n    🇿🇦 South African Wagyu\n    🥩 M6–7 Marble Score\n    🔥 Chuck Tender\n    🌽 GMO-Free Maize\n    ✨ Free portioning from whole cut\n  \u003c\/div\u003e\n\n  \u003c!-- INTRO --\u003e\n  \u003cdiv style=\"margin-bottom:36px;\"\u003e\n    \u003ch2 style=\"font-size:27px;margin-bottom:14px;border-left:5px solid #c89645;padding-left:14px;\"\u003e\n      🥩 Wagyu is not just Japanese; South African Wagyu has its own style too\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      When Wagyu is mentioned, many people think of Japanese Wagyu first.\n      But in recent years, different regions around the world have also started building Wagyu industries with their own characteristics,\n      and \u003cstrong\u003eKaroo Wagyu\u003c\/strong\u003e is one of the representatives from South Africa.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      The most direct highlight of this product is that the packaging clearly indicates\n      \u003cstrong\u003eMarble Score 6 to 7\u003c\/strong\u003e.\n      For those who like a balance of marbling, fat aroma and beef flavour,\n      M6–7 is a very attractive range:\n      the marbling is already quite obvious, but still retains sufficient meatiness,\n      not just the presence of fat.\n    \u003c\/p\u003e\n\n    \u003cdiv style=\"background:#faf6ef;border-radius:16px;padding:22px 24px;margin-top:20px;\"\u003e\n      \u003cdiv style=\"margin-bottom:8px;\"\u003e✔️ \u003cstrong\u003eObvious marbling\u003c\/strong\u003e\n\u003c\/div\u003e\n      \u003cdiv style=\"margin-bottom:8px;\"\u003e✔️ \u003cstrong\u003eRich fat aroma\u003c\/strong\u003e\n\u003c\/div\u003e\n      \u003cdiv style=\"margin-bottom:8px;\"\u003e✔️ \u003cstrong\u003eDistinctive beef flavour\u003c\/strong\u003e\n\u003c\/div\u003e\n      \u003cdiv style=\"margin-bottom:8px;\"\u003e✔️ \u003cstrong\u003eFree portioning from whole cut\u003c\/strong\u003e\n\u003c\/div\u003e\n      \u003cdiv\u003e✔️ \u003cstrong\u003eSuitable for various cooking methods\u003c\/strong\u003e\n\u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- BRAND --\u003e\n  \u003cdiv style=\"background:#111;color:#fff;border-radius:18px;padding:30px;margin-bottom:36px;\"\u003e\n    \u003cdiv style=\"font-size:12px;letter-spacing:3px;color:#d6ad62;font-weight:700;\"\u003e\n      KAROO WAGYU SOUTH AFRICA\n    \u003c\/div\u003e\n\n    \u003ch2 style=\"font-size:28px;margin:8px 0 15px;color:#fff;\"\u003e\n      What is the Karoo Wagyu brand?\n    \u003c\/h2\u003e\n\n    \u003cp style=\"color:#e5e5e5;\"\u003e\n      Karoo Wagyu is a Wagyu brand from South Africa,\n      the brand emphasises a management philosophy from farm to table,\n      and takes Wagyu lineage, rearing management and product traceability as its core.\n    \u003c\/p\u003e\n\n    \u003cp style=\"color:#e5e5e5;\"\u003e\n      From the packaging of this product itself, you can see multiple important markings, including:\n    \u003c\/p\u003e\n\n    \u003cdiv style=\"margin-top:16px;color:#fff;\"\u003e\n      \u003cdiv style=\"margin-bottom:8px;\"\u003e• \u003cstrong\u003eRaised Antibiotic Free\u003c\/strong\u003e\n\u003c\/div\u003e\n      \u003cdiv style=\"margin-bottom:8px;\"\u003e• \u003cstrong\u003eNo Added Hormones\u003c\/strong\u003e\n\u003c\/div\u003e\n      \u003cdiv style=\"margin-bottom:8px;\"\u003e• \u003cstrong\u003eGMO-Free Maize\u003c\/strong\u003e\n\u003c\/div\u003e\n      \u003cdiv\u003e• \u003cstrong\u003eCertified South African Wagyu\u003c\/strong\u003e\n\u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- M6-7 --\u003e\n  \u003cdiv style=\"margin-bottom:36px;\"\u003e\n    \u003ch2 style=\"font-size:27px;margin-bottom:14px;border-left:5px solid #c89645;padding-left:14px;\"\u003e\n      ⭐ What does the M6–7 marbling grade represent?\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      Marbling in beef generally refers to the fat texture distributed inside the muscles.\n      These small pieces of fat are not simply large chunks of fat surrounding the outside,\n      but are embedded between muscle fibers.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      When the beef is heated,\n      some intramuscular fat will slowly melt,\n      bringing about a more distinct:\n    \u003c\/p\u003e\n\n    \u003cul style=\"padding-left:24px;\"\u003e\n      \u003cli\u003e\u003cstrong\u003efat aroma\u003c\/strong\u003e\u003c\/li\u003e\n      \u003cli\u003e\u003cstrong\u003eJuiciness\u003c\/strong\u003e\u003c\/li\u003e\n      \u003cli\u003e\u003cstrong\u003ebuttery aroma\u003c\/strong\u003e\u003c\/li\u003e\n      \u003cli\u003e\u003cstrong\u003eumami layers\u003c\/strong\u003e\u003c\/li\u003e\n      \u003cli\u003e\u003cstrong\u003ericher texture\u003c\/strong\u003e\u003c\/li\u003e\n    \u003c\/ul\u003e\n\n    \u003cp\u003e\n      This product packaging indicates \u003cstrong\u003eM6–7\u003c\/strong\u003e,\n      which is already a range with quite beautiful marbling.\n      For many Hong Kong customers,\n      this level is usually more \"Wagyu-like\" than ordinary grain-fed beef,\n      but not as greasy as extremely high-marbling Wagyu.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- WHY GOOD --\u003e\n  \u003ch2 style=\"font-size:27px;margin-bottom:18px;border-left:5px solid #c89645;padding-left:14px;\"\u003e\n    🔥 6 Key Selling Points of this Karoo Wagyu\n  \u003c\/h2\u003e\n\n  \u003cdiv style=\"display:grid;grid-template-columns:repeat(auto-fit,minmax(220px,1fr));gap:14px;margin-bottom:38px;\"\u003e\n\n    \u003cdiv style=\"border:1px solid #e8ded0;border-radius:14px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e🇿🇦\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003eSouth African Wagyu\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        Unlike common Australian, American, and Japanese Wagyu, the South African region is more distinctive, suitable for customers who want to try a new origin of Wagyu.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"border:1px solid #e8ded0;border-radius:14px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e🥩\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003eM6–7 Marbling\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        Visible intramuscular fat, combining fat aroma with meatiness, especially bringing out Wagyu characteristics when pan-seared.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"border:1px solid #e8ded0;border-radius:14px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e🧈\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003eRich Fat Aroma\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        After heating, the marbling gradually melts, releasing a rich beef tallow aroma and a richer meat juice sensation.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"border:1px solid #e8ded0;border-radius:14px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e🔥\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003eStrong Beefy Flavor\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        The Chuck shoulder is naturally a part with stronger beef flavor; paired with Wagyu marbling, the layers become even richer.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"border:1px solid #e8ded0;border-radius:14px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e🔪\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003eWhole Cut Versatile\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        Can be cut thick, thin, diced, or used for slow cooking; one piece of beef can be transformed into various dishes.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"border:1px solid #e8ded0;border-radius:14px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e🌽\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003eGMO-Free Maize\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        The packaging clearly marks GMO-Free Maize, which is also one of the notable feeding characteristics of this product.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n  \u003c!-- CUT EXPLANATION --\u003e\n  \u003cdiv style=\"background:#f8f5ef;border-radius:18px;padding:28px;margin-bottom:36px;\"\u003e\n    \u003ch2 style=\"font-size:27px;margin-top:0;margin-bottom:14px;\"\u003e\n      🥩 What part is Chuck Tender?\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      Chuck Tender is taken from the front shoulder area of the cow,\n      belonging to the muscles in the Chuck shoulder region.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      This part is completely different from Tenderloin beef fillet.\n      Although the name has \"Tender\",\n      the true characteristic of Chuck Tender is not \"having no fibers like a fillet\",\n      but rather:\n    \u003c\/p\u003e\n\n    \u003cp style=\"font-weight:700;\"\u003e\n      Rich beef flavor × Shoulder meat texture × Wagyu fat aroma\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      Because shoulder muscles have higher activity,\n      the meat flavor is usually more pronounced.\n      Combined with M6–7 Wagyu marbling,\n      it creates a very distinctive balance:\n      having both Beefy Flavor,\n      and the rich fat aroma of Wagyu.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- IMPORTANT --\u003e\n  \u003cdiv style=\"border:1px solid #e1c48e;background:#fff8eb;border-radius:14px;padding:20px;margin-bottom:36px;\"\u003e\n    \u003cstrong\u003e📌 Tip:\u003c\/strong\u003e\n    \u003cbr\u003e\n    Chuck Tender is not Tenderloin beef fillet, so it should not be described primarily as \"melts in the mouth\".\n    The correct selling points should focus on \u003cstrong\u003estrong beef flavor, beautiful marbling, versatile uses, suitable for slicing or slow cooking\u003c\/strong\u003e.\n  \u003c\/div\u003e\n\n  \u003c!-- COOKING --\u003e\n  \u003ch2 style=\"font-size:27px;margin-bottom:18px;border-left:5px solid #c89645;padding-left:14px;\"\u003e\n    👨‍🍳 6 Recommended Ways to Cook\n  \u003c\/h2\u003e\n\n  \u003cdiv style=\"margin-bottom:28px;\"\u003e\n    \u003ch3 style=\"font-size:21px;\"\u003e🔥 ① Pan-seared Wagyu Steak\u003c\/h3\u003e\n    \u003cp\u003e\n      The whole beef cut can be cut to about 2–3cm thick as needed,\n      and seasoned simply with sea salt and black pepper after drying the surface.\n    \u003c\/p\u003e\n    \u003cp\u003e\n      Heat a frying pan and sear the surface over high heat,\n      finally adding butter, garlic, and rosemary,\n      to bring out the fat aroma of the M6–7 marbling.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"margin-bottom:28px;\"\u003e\n    \u003ch3 style=\"font-size:21px;\"\u003e🔥 ② BBQ Grilling\u003c\/h3\u003e\n    \u003cp\u003e\n      Wagyu marbling meeting charcoal fire is a very classic combination.\n      High heat can create a charred aroma on the surface,\n      while allowing some fat to melt slowly.\n    \u003c\/p\u003e\n    \u003cp\u003e\n      It is recommended not to marinate too heavily,\n      simple salt and black pepper are enough to highlight the beef itself.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"margin-bottom:28px;\"\u003e\n    \u003ch3 style=\"font-size:21px;\"\u003e🍲 ③ Slow Cook \/ Stew\u003c\/h3\u003e\n    \u003cp\u003e\n      Chuck Tender comes from the shoulder,\n      so it is also very suitable for long-term low-temperature or moist-heat cooking.\n    \u003c\/p\u003e\n    \u003cp\u003e\n      You can make:\n      Beef Bourguignon, Beef Curry, Braised Beef with Radish, Beef Stew, and various beef pots.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"margin-bottom:28px;\"\u003e\n    \u003ch3 style=\"font-size:21px;\"\u003e🥢 ④ Reverse-cut Thin Slices Stir-fry\u003c\/h3\u003e\n    \u003cp\u003e\n      Cut thin against the grain while semi-frozen,\n      very suitable for making:\n    \u003c\/p\u003e\n    \u003cp\u003e\n      Black Pepper Beef | Beef with Broccoli | Satay Beef | Beef with Onion | Korean Bulgogi\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"margin-bottom:28px;\"\u003e\n    \u003ch3 style=\"font-size:21px;\"\u003e🍲 ⑤ Hot Pot \/ Sukiyaki\u003c\/h3\u003e\n    \u003cp\u003e\n      The whole beef cut can be thinly sliced into hot pot slices,\n      the M6–7 fat texture heats up quickly in hot soup,\n      and the fat aroma is more pronounced than ordinary lean beef slices.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"margin-bottom:36px;\"\u003e\n    \u003ch3 style=\"font-size:21px;\"\u003e🍚 ⑥ Wagyu Beef Bowl\u003c\/h3\u003e\n    \u003cp\u003e\n      After thinly slicing the beef against the grain,\n      cook quickly with onion and Japanese sauce,\n      then place on white rice.\n    \u003c\/p\u003e\n    \u003cp\u003e\n      Add a hot spring egg, chopped green onions, and sesame seeds,\n      and you have a very satisfying Wagyu Beef Bowl.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- CUTTING --\u003e\n  \u003cdiv style=\"background:#111;color:#fff;border-radius:18px;padding:30px;margin-bottom:36px;\"\u003e\n    \u003ch2 style=\"font-size:26px;color:#fff;margin-top:0;\"\u003e\n      🔪 How can whole beef cuts be sliced?\n    \u003c\/h2\u003e\n\n    \u003ctable style=\"width:100%;border-collapse:collapse;color:#fff;margin-top:18px;\"\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding:13px;border-bottom:1px solid #444;width:35%;\"\u003e\u003cstrong\u003eThick cut 2–3cm\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd style=\"padding:13px;border-bottom:1px solid #444;\"\u003ePan-fry \/ BBQ\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding:13px;border-bottom:1px solid #444;\"\u003e\u003cstrong\u003eApprox. 5–8mm\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd style=\"padding:13px;border-bottom:1px solid #444;\"\u003eJapanese Yakiniku \/ Korean BBQ\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding:13px;border-bottom:1px solid #444;\"\u003e\u003cstrong\u003eThinly Sliced\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd style=\"padding:13px;border-bottom:1px solid #444;\"\u003eHot Pot \/ Sukiyaki \/ Quick Stir-fry\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding:13px;border-bottom:1px solid #444;\"\u003e\u003cstrong\u003eDiced\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd style=\"padding:13px;border-bottom:1px solid #444;\"\u003eGarlic-flavoured Wagyu Beef Cubes\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding:13px;\"\u003e\u003cstrong\u003eWhole piece\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd style=\"padding:13px;\"\u003eSlow Cook \/ Stew \/ Roast\u003c\/td\u003e\n      \u003c\/tr\u003e\n    \u003c\/table\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- AGAINST GRAIN --\u003e\n  \u003cdiv style=\"margin-bottom:36px;\"\u003e\n    \u003ch2 style=\"font-size:27px;margin-bottom:14px;border-left:5px solid #c89645;padding-left:14px;\"\u003e\n      Chuck Tender most important: cut against the grain\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      Because the Chuck Tender muscle fibers are relatively obvious,\n      so whether sliced after pan-frying or thinly sliced for quick stir-fry,\n      it is recommended to use\u003cstrong\u003ecutting against the grain\u003c\/strong\u003e.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      Cutting against the direction of muscle fibers,\n      can shorten the longer fibers,\n      making it easier to bite into.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- PACK CLAIMS --\u003e\n  \u003cdiv style=\"background:#f8f8f8;border-radius:18px;padding:28px;margin-bottom:36px;\"\u003e\n    \u003ch2 style=\"font-size:27px;margin-top:0;\"\u003e\n      🌿 3 feeding selling points on the packaging\n    \u003c\/h2\u003e\n\n    \u003ch3 style=\"font-size:20px;margin-bottom:5px;\"\u003e① Raised Antibiotic Free\u003c\/h3\u003e\n    \u003cp\u003e\n      The packaging clearly states Raised Antibiotic Free,\n      which is a very worthy product feature to highlight for this Karoo Wagyu.\n    \u003c\/p\u003e\n\n    \u003ch3 style=\"font-size:20px;margin-bottom:5px;\"\u003e② No Added Hormones\u003c\/h3\u003e\n    \u003cp\u003e\n      The product packaging also states No Added Hormones,\n      which has high recognisability for customers who value beef origin and feeding methods.\n    \u003c\/p\u003e\n\n    \u003ch3 style=\"font-size:20px;margin-bottom:5px;\"\u003e③ GMO-Free Maize\u003c\/h3\u003e\n    \u003cp style=\"margin-bottom:0;\"\u003e\n      The packaging indicates the use of GMO-Free Maize,\n      which is the feed related to non-genetically modified corn.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- DEFROST --\u003e\n  \u003cdiv style=\"margin-bottom:36px;\"\u003e\n    \u003ch2 style=\"font-size:27px;margin-bottom:14px;border-left:5px solid #c89645;padding-left:14px;\"\u003e\n      ❄️ Recommended thawing method\n    \u003c\/h2\u003e\n\n    \u003cdiv style=\"background:#f5f8fa;border:1px solid #dde5ea;border-radius:14px;padding:20px;\"\u003e\n      ① Keep the original vacuum packaging intact\u003cbr\u003e② Place in the refrigerator at approximately 0–4°C in advance\u003cbr\u003e\n      ③ Allow sufficient time for the whole piece of meat to thaw slowly\u003cbr\u003e\n      ④ Thaw completely before opening the bag\u003cbr\u003e\n      ⑤ Pat the surface dry with kitchen paper\u003cbr\u003e\n      ⑥ Trim sinews and slice as needed\u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- COLOR --\u003e\n  \u003cdiv style=\"margin-bottom:36px;\"\u003e\n    \u003ch2 style=\"font-size:27px;margin-bottom:14px;border-left:5px solid #c89645;padding-left:14px;\"\u003e\n      💡 Is the vacuum beef color darker normal?\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      There is less oxygen inside the vacuum packaging,\n      so the beef may appear a darker red or even purplish-red.\n      After opening the bag and contacting air,\n      the meat color usually changes gradually.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      Therefore, the beef quality cannot be judged solely by the color inside the vacuum packaging.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- WHO FOR --\u003e\n  \u003cdiv style=\"background:#faf6ef;border-radius:18px;padding:28px;margin-bottom:36px;\"\u003e\n    \u003ch2 style=\"font-size:27px;margin-top:0;\"\u003e\n      👌 Particularly recommended for these customers\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      ✔️ Like Wagyu and the aroma of beef fat\n    \u003cbr\u003e\n      ✔️ Want to try Wagyu production areas other than Japan, Australia, and the US\n    \u003cbr\u003e\n      ✔️ Like visible marbling\n    \u003cbr\u003e\n      ✔️ Want to taste the fat aroma while still retaining the meat texture\n    \u003cbr\u003e\n      ✔️ Like BBQ\n    \u003cbr\u003e\n      ✔️ Like to slice the meat yourself\n    \u003cbr\u003e\n      ✔️ Often have Hot Pot\n    \u003cbr\u003e\n      ✔️ Like slow cooking and stewing beef\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- PRODUCT INFO --\u003e\n  \u003cdiv style=\"border:2px solid #c99a4c;border-radius:18px;overflow:hidden;margin-bottom:32px;\"\u003e\n    \u003cdiv style=\"background:#c99a4c;color:#111;font-size:22px;font-weight:800;padding:15px 20px;\"\u003e\n      PRODUCT INFORMATION｜Product Information\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"padding:8px 20px 20px;\"\u003e\n      \u003ctable style=\"width:100%;border-collapse:collapse;\"\u003e\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;width:35%;font-weight:700;\"\u003eProduct Name\u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003eKaroo Wagyu South African Wagyu Chuck Tender\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;font-weight:700;\"\u003eEnglish Name\u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003eWagyu Chuck Tender\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;font-weight:700;\"\u003eBrand\u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003eKaroo Wagyu\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;font-weight:700;\"\u003eOrigin\u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003eSouth Africa\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;font-weight:700;\"\u003eMarbling Grade\u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003eMarble Score M6–7\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;font-weight:700;\"\u003eCut\u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003eChuck Tender\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;font-weight:700;\"\u003eProduct Form\u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003eWhole Frozen Beef\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;font-weight:700;\"\u003ePackaging Claims\u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003eRaised Antibiotic Free \/ No Added Hormones \/ GMO-Free Maize\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;font-weight:700;\"\u003eRecommended Cooking\u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;\"\u003ePan-fry, BBQ, Slow Cook, Quick Stir-fry, Hot Pot, Sukiyaki\u003c\/td\u003e\n        \u003c\/tr\u003e\n      \u003c\/table\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- CTA --\u003e\n  \u003cdiv style=\"text-align:center;background:linear-gradient(135deg,#111,#302417);padding:34px 24px;border-radius:20px;color:#fff;margin-bottom:28px;\"\u003e\n    \u003cdiv style=\"font-size:13px;color:#d6ad62;letter-spacing:3px;font-weight:700;\"\u003e\n      SOUTH AFRICAN WAGYU\n    \u003c\/div\u003e\n\n    \u003ch2 style=\"font-size:30px;color:#fff;margin:10px 0;\"\u003e\n      M6–7 Marbling × South African Wagyu\n    \u003c\/h2\u003e\n\n    \u003cp style=\"font-size:19px;color:#d6ad62;font-weight:700;margin:8px 0 15px;\"\u003e\n      Wagyu Fat Aroma · Rich Beef Flavor · Whole Cut for Free Slicing\n    \u003c\/p\u003e\n\n    \u003cp style=\"max-width:680px;margin:0 auto;color:#e7e7e7;\"\u003e\n      If you want to try a Wagyu that is relatively uncommon in the market,\n      while also having beautiful marbling and substantial beef flavor,\n      Karoo Wagyu Chuck Tender is a very distinctive choice.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FOOTNOTE --\u003e\n  \u003cdiv style=\"font-size:12px;color:#777;line-height:1.7;padding:0 4px 20px;\"\u003e\n\n    Whole beef cuts are natural products; actual weight, shape, marbling, fat ratio, sinews, and meat color of each piece may vary. M6–7, Raised Antibiotic Free, No Added Hormones, and GMO-Free Maize data are as indicated on the product packaging. Actual product data are subject to the physical packaging received.\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"3.22 lb","offer_id":59861054652702,"sku":"KAROOWAGYUM6-LB-03220-01","price":386.4,"currency_code":"HKD","in_stock":false},{"title":"3.78 lb","offer_id":59861054685470,"sku":"KAROOWAGYUM6-LB-03780-02","price":453.6,"currency_code":"HKD","in_stock":false},{"title":"3.14 lb","offer_id":59861054718238,"sku":"KAROOWAGYUM6-LB-03140-03","price":376.8,"currency_code":"HKD","in_stock":false},{"title":"3.14 lb (2)","offer_id":59861054751006,"sku":"KAROOWAGYUM6-LB-03140-04","price":376.8,"currency_code":"HKD","in_stock":false},{"title":"2.46 lb","offer_id":59861054783774,"sku":"KAROOWAGYUM6-LB-02460-05","price":295.2,"currency_code":"HKD","in_stock":false},{"title":"2.36 lb","offer_id":59861054816542,"sku":"KAROOWAGYUM6-LB-02360-06","price":283.2,"currency_code":"HKD","in_stock":false},{"title":"2.8 lb","offer_id":59861054849310,"sku":"KAROOWAGYUM6-LB-02800-07","price":336.0,"currency_code":"HKD","in_stock":false},{"title":"2.44 lb","offer_id":59861054882078,"sku":"KAROOWAGYUM6-LB-02440-08","price":292.8,"currency_code":"HKD","in_stock":false},{"title":"2.74 lb","offer_id":59861054914846,"sku":"KAROOWAGYUM6-LB-02740-09","price":328.8,"currency_code":"HKD","in_stock":false},{"title":"3.54 lb","offer_id":59861054947614,"sku":"KAROOWAGYUM6-LB-03540-10","price":424.8,"currency_code":"HKD","in_stock":false},{"title":"2.54 lb","offer_id":59861054980382,"sku":"KAROOWAGYUM6-LB-02540-11","price":304.8,"currency_code":"HKD","in_stock":false},{"title":"2.94 lb","offer_id":59861055013150,"sku":"KAROOWAGYUM6-LB-02940-12","price":352.8,"currency_code":"HKD","in_stock":false},{"title":"3.26 lb","offer_id":59861055045918,"sku":"KAROOWAGYUM6-LB-03260-13","price":391.2,"currency_code":"HKD","in_stock":false},{"title":"2.6 lb","offer_id":59861055111454,"sku":"KAROOWAGYUM6-LB-02600-15","price":312.0,"currency_code":"HKD","in_stock":true},{"title":"3.22 lb (2)","offer_id":59861055144222,"sku":"KAROOWAGYUM6-LB-03220-16","price":386.4,"currency_code":"HKD","in_stock":true},{"title":"3.18 lb","offer_id":59861055176990,"sku":"KAROOWAGYUM6-LB-03180-17","price":381.6,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/Codex_2026_8_29_11_17_32_a5e03fe9-a1b9-48e3-b9fc-05e48f5cad23.png?v=1789818333"},{"product_id":"usda-prime-tri-tip-1","title":"“Whole Beef” USA USDA Prime Red Label Excellent Grade Tri-Tip Triangular Beef Whole Piece | ⚠️ Frozen Dispatch","description":"\u003cdiv style=\"max-width:980px;margin:0 auto;font-family:-apple-system,BlinkMacSystemFont,'Segoe UI','PingFang TC','Microsoft JhengHei',Arial,sans-serif;color:#222;line-height:1.8;font-size:16px;\"\u003e\n\n  \u003c!-- HERO --\u003e\n  \u003cdiv style=\"background:linear-gradient(135deg,#0d0d0d 0%,#211611 100%);border-radius:20px;padding:42px 28px;margin-bottom:30px;color:#fff;text-align:center;\"\u003e\n    \n    \u003cdiv style=\"font-size:13px;letter-spacing:3px;color:#d9b06c;font-weight:700;margin-bottom:10px;\"\u003e\n      USDA PRIME · U.S. BEEF\n    \u003c\/div\u003e\n\n    \u003ch1 style=\"margin:0;font-size:38px;line-height:1.28;font-weight:900;color:#fff;\"\u003e\n      USDA Prime Red Label Prime Grade\n    \u003cbr\u003e\n      Whole Tri-Tip\n    \u003c\/h1\u003e\n\n    \u003cdiv style=\"margin-top:12px;font-size:19px;color:#f0e6d3;font-weight:600;\"\u003e\n      Bottom Sirloin Tri-Tip · SUNLOK Whole Beef Cuts\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"width:78px;height:2px;background:#d9b06c;margin:20px auto;\"\u003e\u003c\/div\u003e\n\n    \u003cp style=\"max-width:760px;margin:0 auto;color:#e6e6e6;font-size:16px;\"\u003e\n      Selected \u003cstrong style=\"color:#fff;\"\u003eUSDA Prime Prime Grade\u003c\/strong\u003e US Beef,\n      Tri-Tip is sourced from the cow's Bottom Sirloin area,\n      characterized by \u003cstrong style=\"color:#d9b06c;\"\u003erich beef flavor, firm texture, and a balance of fat aroma and juice\u003c\/strong\u003e,\n      especially suitable for whole-roasting, slow-roasting, or pan-frying before slicing against the grain.\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n  \u003c!-- TAGS --\u003e\n  \u003cdiv style=\"display:flex;flex-wrap:wrap;gap:10px;justify-content:center;margin-bottom:34px;\"\u003e\n    🇺🇸 US Beef\n    🏅 USDA Prime\n    🥩 Tri-Tip\n    🔥 BBQ Hot Pick\n    🔪 Whole Cut Free Cut\n  \u003c\/div\u003e\n\n  \u003c!-- INTRO --\u003e\n  \u003cdiv style=\"margin-bottom:36px;\"\u003e\n    \u003ch2 style=\"font-size:27px;margin-bottom:14px;border-left:5px solid #c99445;padding-left:14px;\"\u003e\n      🥩 A Tri-Tip Must-Try for US Beef Lovers\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      Tri-Tip is a very representative beef cut in the US,\n      especially quite popular in American BBQ culture.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      It is located at the \u003cstrong\u003ebottom of the cow's Bottom Sirloin\u003c\/strong\u003e,\n      and is named Tri-Tip because the whole muscle is triangular.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      Compared to the stronger fat aroma of Ribeye,\n      Tri-Tip's charm leans more towards:\n    \u003c\/p\u003e\n\n    \u003cdiv style=\"background:#faf6ef;border-radius:16px;padding:22px 24px;margin-top:20px;\"\u003e\n      \u003cdiv style=\"margin-bottom:8px;\"\u003e✔️ \u003cstrong\u003eRich Beef Flavor\u003c\/strong\u003e\u003c\/div\u003e\n      \u003cdiv style=\"margin-bottom:8px;\"\u003e✔️ \u003cstrong\u003eFirm but not lacking tenderness texture\u003c\/strong\u003e\u003c\/div\u003e\n      \u003cdiv style=\"margin-bottom:8px;\"\u003e✔️ \u003cstrong\u003eModerate fat bringing a juicy feel\u003c\/strong\u003e\u003c\/div\u003e\n      \u003cdiv style=\"margin-bottom:8px;\"\u003e✔️ \u003cstrong\u003eExcellent for whole-roasting\u003c\/strong\u003e\u003c\/div\u003e\n      \u003cdiv\u003e✔️ \u003cstrong\u003eVery suitable for family sharing after slicing\u003c\/strong\u003e\u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- USDA PRIME --\u003e\n  \u003cdiv style=\"background:#111;color:#fff;border-radius:18px;padding:30px;margin-bottom:36px;\"\u003e\n    \u003cdiv style=\"font-size:12px;letter-spacing:3px;color:#d9b06c;font-weight:700;\"\u003e\n      USDA PRIME\n    \u003c\/div\u003e\n\n    \u003ch2 style=\"font-size:28px;margin:8px 0 15px;color:#fff;\"\u003e\n      What is USDA Prime Red Label Prime Grade?\n    \u003c\/h2\u003e\n\n    \u003cp style=\"color:#e5e5e5;\"\u003e\n      USDA is the US Department of Agriculture's beef quality grading system.\n      Common high-end beef grades include:\n    \u003c\/p\u003e\n\n    \u003cdiv style=\"margin:18px 0;\"\u003e\n      \u003cdiv style=\"margin-bottom:8px;color:#fff;\"\u003e\u003cstrong\u003ePrime｜Prime Grade\u003c\/strong\u003e\u003c\/div\u003e\n      \u003cdiv style=\"margin-bottom:8px;color:#ddd;\"\u003eChoice｜Choice Grade\u003c\/div\u003e\n      \u003cdiv style=\"color:#bbb;\"\u003eSelect｜Select Grade\u003c\/div\u003e\n    \u003c\/div\u003e\n\n    \u003cp style=\"color:#e5e5e5;\"\u003e\n      \u003cstrong style=\"color:#d9b06c;\"\u003eUSDA Prime\u003c\/strong\u003e\n      is the highest main retail quality grade,\n      generally having richer intramuscular fat texture Marbling,\n      thereby bringing richer fat aroma, juice, and textural layers.\n    \u003c\/p\u003e\n\n    \u003cp style=\"color:#e5e5e5;margin-bottom:0;\"\u003e\n      For a cut like Tri-Tip which already has very prominent beef flavor,\n      Prime grade can make the overall flavor more complete.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- WHY PRIME TRI TIP --\u003e\n  \u003ch2 style=\"font-size:27px;margin-bottom:18px;border-left:5px solid #c99445;padding-left:14px;\"\u003e\n    ⭐ 6 Major Selling Points of USDA Prime Tri-Tip\n  \u003c\/h2\u003e\n\n  \u003cdiv style=\"display:grid;grid-template-columns:repeat(auto-fit,minmax(220px,1fr));gap:14px;margin-bottom:38px;\"\u003e\n\n    \u003cdiv style=\"border:1px solid #e8ded0;border-radius:14px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e🏅\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003eUSDA Prime Prime Grade\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        The highest grade among major US beef quality grades, with better oil, flavor, and overall quality performance.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"border:1px solid #e8ded0;border-radius:14px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e🔥\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003eStrong beef flavour\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        Tri-Tip itself has prominent meat flavor, especially suitable for guests who like real Beefy Flavor.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"border:1px solid #e8ded0;border-radius:14px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e🧈\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003ePrime Fat Support\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        Richer fat texture, which can make Tri-Tip juicier and more aromatic.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"border:1px solid #e8ded0;border-radius:14px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e🥩\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003eFirm Texture\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        Not the extremely soft route of Beef Fillet, but retaining obvious beef fibers and a substantial mouthfeel.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"border:1px solid #e8ded0;border-radius:14px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e🍖\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003eExcellent for BBQ\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        Tri-Tip is a classic American BBQ beef, especially good to eat when whole-roasted and then sliced.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"border:1px solid #e8ded0;border-radius:14px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e🔪\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003eWhole Cut Versatile\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        Can be whole-roasted, slow-baked, thick-cut steak, sliced, or cubed, offering high cooking freedom.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n  \u003c!-- CUT EXPLANATION --\u003e\n  \u003cdiv style=\"background:#f8f5ef;border-radius:18px;padding:28px;margin-bottom:36px;\"\u003e\n    \u003ch2 style=\"font-size:27px;margin-top:0;margin-bottom:14px;\"\u003e\n      🥩 So, what part is Tri-Tip?\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      Tri-Tip is not the Chuck shoulder cut,\n      nor is it the Tenderloin Beef Fillet.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      It belongs to the cow's \u003cstrong\u003eBottom Sirloin\u003c\/strong\u003e,\n      a triangular muscle,\n      hence the English name is directly Tri-Tip.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      The biggest advantage of this cut,\n      is that it can achieve:\n    \u003c\/p\u003e\n\n    \u003cp style=\"font-weight:700;\"\u003e\n      Rich Beef Flavor × Rich Texture × Suitable for Whole Cooking\n    \u003c\/p\u003e\n\n    \u003cp style=\"margin-bottom:0;\"\u003e\n      In the US, especially in California BBQ culture,\n      Tri-Tip is one of the very classic BBQ cuts.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- IMPORTANT CUT --\u003e\n  \u003cdiv style=\"border:1px solid #e1c48e;background:#fff8eb;border-radius:14px;padding:20px;margin-bottom:36px;\"\u003e\n    \u003cstrong\u003e📌 Tip:\u003c\/strong\u003e\n    \u003cbr\u003e\n    Recommended Chinese terms for Tri-Tip:\n    \u003cstrong\u003e“Triangular Beef \/ Triangular Steak \/ Tri-Tip”\u003c\/strong\u003e,\n    which is more accurate than “Triangular Chuck Tender”,\n    as it actually belongs to the Bottom Sirloin, not the Chuck shoulder.\n  \u003c\/div\u003e\n\n  \u003c!-- COOKING --\u003e\n  \u003ch2 style=\"font-size:27px;margin-bottom:18px;border-left:5px solid #c99445;padding-left:14px;\"\u003e\n    👨‍🍳 6 Recommended Ways to Cook\n  \u003c\/h2\u003e\n\n  \u003cdiv style=\"margin-bottom:28px;\"\u003e\n    \u003ch3 style=\"font-size:21px;\"\u003e🔥 ① American BBQ Tri-Tip\u003c\/h3\u003e\n\n    \u003cp\u003e\n      This is one of the most classic Tri-Tip cooking methods.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      After thawing whole,\n      season simply with sea salt, black pepper, garlic powder, and a little spice,\n      then sear\/grill the surface over high heat,\n      then heat the center slowly with a gentler heat.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      Rest after finishing,\n      then slice thinly against the grain.\n    \u003c\/p\u003e\n\n    \u003cdiv style=\"padding:14px 18px;background:#fff6e7;border-left:4px solid #d6a047;border-radius:6px;\"\u003e\n      \u003cstrong\u003eKey Point：\u003c\/strong\u003e\n      The direction of Tri-Tip muscle fibers may change at different positions,\n      so it is best to observe the grain before cutting, then cut against the grain in sections.\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"margin-bottom:28px;\"\u003e\n    \u003ch3 style=\"font-size:21px;\"\u003e🍳 ② Pan-Fried Tri-Tip Steak\u003c\/h3\u003e\n\n    \u003cp\u003e\n      The whole cut can also be cut into steaks about 2–3cm thick.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      Suggestion:\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      Sea Salt | Black Pepper | Butter | Garlic | Rosemary\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      Sear both sides over high heat,\n      which highlights the fat aroma and caramelised aroma of the Prime beef itself.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"margin-bottom:28px;\"\u003e\n    \u003ch3 style=\"font-size:21px;\"\u003e\n      🔥 ③ Oven Slow Roast\n    \u003c\/h3\u003e\n\n    \u003cp\u003e\n      Tri-Tip is very suitable for a whole Roast.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      First sear the surface,\n      then place in the oven to roast slowly to the desired doneness,\n      and finally rest and slice against the grain.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      Very suitable for family gatherings or sharing among many people.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"margin-bottom:28px;\"\u003e\n    \u003ch3 style=\"font-size:21px;\"\u003e🥢 ④ Reverse-cut Thin Slices Stir-fry\u003c\/h3\u003e\n\n    \u003cp\u003e\n      If you do not want to cook the whole piece,\n      Tri-Tip can also be sliced thinly while partially thawed.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      Can be made into:\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      Black Pepper Beef | Stir-fried Beef with Onion | Stir-fried Beef with Broccoli | Satay Beef | Korean Bulgogi\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"margin-bottom:28px;\"\u003e\n    \u003ch3 style=\"font-size:21px;\"\u003e🌮 ⑤ Fajitas \/ Taco\u003c\/h3\u003e\n\n    \u003cp\u003e\n      The strong beef flavour of Tri-Tip is very suitable for Mexican cuisine.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      Can be marinated with:\n      Lemon juice, cumin, Paprika, minced garlic, black pepper,\n      then sear and slice thinly.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      Serve with Tortilla, onion, coloured peppers and Salsa.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"margin-bottom:36px;\"\u003e\n    \u003ch3 style=\"font-size:21px;\"\u003e\n      🍚 ⑥ Steak Bowl\n    \u003c\/h3\u003e\n\n    \u003cp\u003e\n      Slice the seared Tri-Tip against the grain,\n      serve with white rice, hot spring egg, stir-fried onion, sliced garlic and a little Japanese yakitori sauce,\n      to make a very substantial steak bowl.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- AGAINST GRAIN --\u003e\n  \u003cdiv style=\"background:#111;color:#fff;border-radius:18px;padding:30px;margin-bottom:36px;\"\u003e\n    \u003ch2 style=\"font-size:26px;color:#fff;margin-top:0;\"\u003e\n      🔪 Whether Tri-Tip tastes good depends very much on the cutting method\n    \u003c\/h2\u003e\n\n    \u003cp style=\"color:#e5e5e5;\"\u003e\n      One of the main features of Tri-Tip is\n      that\u003cstrong style=\"color:#d9b06c;\"\u003ethe direction of muscle fibres may change\u003c\/strong\u003e.\n    \u003c\/p\u003e\n\n    \u003cp style=\"color:#e5e5e5;\"\u003e\n      Therefore, after roasting the whole piece,\n      it is best to observe the beef texture first,\n      and if necessary, divide the whole piece of beef into two parts,\n      then slice separately against the direction of the fibres.\n    \u003c\/p\u003e\n\n    \u003cp style=\"color:#fff;font-weight:700;margin-bottom:0;\"\u003e\n      Slice against the grain = shorten the long fibres = easier to bite into.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- CUTTING TABLE --\u003e\n  \u003cdiv style=\"margin-bottom:36px;\"\u003e\n    \u003ch2 style=\"font-size:27px;margin-bottom:14px;border-left:5px solid #c99445;padding-left:14px;\"\u003e\n      🔪 How to cut a whole Tri-Tip?\n    \u003c\/h2\u003e\n\n    \u003ctable style=\"width:100%;border-collapse:collapse;border:1px solid #eee;\"\u003e\n      \u003ctr style=\"background:#f8f5ef;\"\u003e\n        \u003ctd style=\"padding:13px;font-weight:700;width:35%;border-bottom:1px solid #eee;\"\u003eWhole piece\u003c\/td\u003e\n        \u003ctd style=\"padding:13px;border-bottom:1px solid #eee;\"\u003eBBQ \/ Roast \/ Slow Cook\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding:13px;font-weight:700;border-bottom:1px solid #eee;\"\u003eThick Cut 2–3cm\u003c\/td\u003e\n        \u003ctd style=\"padding:13px;border-bottom:1px solid #eee;\"\u003ePan-sear Steak\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr style=\"background:#f8f5ef;\"\u003e\n        \u003ctd style=\"padding:13px;font-weight:700;border-bottom:1px solid #eee;\"\u003eCut thin\u003c\/td\u003e\n        \u003ctd style=\"padding:13px;border-bottom:1px solid #eee;\"\u003eQuick Stir-fry \/ Bulgogi \/ Hot Pot\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding:13px;font-weight:700;\"\u003eDice\u003c\/td\u003e\n        \u003ctd style=\"padding:13px;\"\u003eBeef Cubes \/ Steak Bowl\u003c\/td\u003e\n      \u003c\/tr\u003e\n    \u003c\/table\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- DEFROST --\u003e\n  \u003cdiv style=\"margin-bottom:36px;\"\u003e\n    \u003ch2 style=\"font-size:27px;margin-bottom:14px;border-left:5px solid #c99445;padding-left:14px;\"\u003e\n      ❄️ Recommended thawing method\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      For whole beef cuts, it is recommended to thaw in the refrigerator at low temperature,\n      allowing the beef to warm up slowly.\n    \u003c\/p\u003e\n\n    \u003cdiv style=\"background:#f5f8fa;border:1px solid #dde5ea;border-radius:14px;padding:20px;\"\u003e\n      ① Keep the original packaging intact\n    \u003cbr\u003e② Place in the refrigerator at approximately 0–4°C in advance\u003cbr\u003e\n      ③ Allow sufficient time for whole beef cuts to thaw completely\n    \u003cbr\u003e\n      ④ After removing from the bag, pour off the meat juices inside the packaging\n    \u003cbr\u003e\n      ⑤ Pat the surface dry with kitchen paper\n    \u003cbr\u003e\n      ⑥ Then season and cook\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- SEARING TIPS --\u003e\n  \u003cdiv style=\"background:#faf6ef;border-radius:18px;padding:28px;margin-bottom:36px;\"\u003e\n    \u003ch2 style=\"font-size:27px;margin-top:0;\"\u003e\n      🔥 To achieve a Steakhouse caramelised aroma, remember these 4 points\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      \u003cstrong\u003e1 | The surface of the beef must be dry\u003c\/strong\u003e\n    \u003cbr\u003e\n      Too much moisture will hinder surface caramelisation.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      \u003cstrong\u003e2 | The pan must be hot enough\u003c\/strong\u003e\n    \u003cbr\u003e\n      High heat makes it easier to form a beautiful brown caramelised layer.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      \u003cstrong\u003e3 | Do not keep moving it\u003c\/strong\u003e\n    \u003cbr\u003e\n      Let the beef make full contact with the hot pan before flipping.\n    \u003c\/p\u003e\n\n    \u003cp style=\"margin-bottom:0;\"\u003e\n      \u003cstrong\u003e4 | Rest after cooking\u003c\/strong\u003e\n    \u003cbr\u003e\n      Rest briefly before slicing to help redistribute the juices.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- WHO FOR --\u003e\n  \u003cdiv style=\"margin-bottom:36px;\"\u003e\n    \u003ch2 style=\"font-size:27px;margin-bottom:14px;border-left:5px solid #c99445;padding-left:14px;\"\u003e\n      👌 Particularly suitable for these customers\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      ✔️ Like USDA Prime American beef\n    \u003cbr\u003e\n      ✔️ Enjoy a rich beef flavour\n    \u003cbr\u003e\n      ✔️ Do not want to eat only high-fat Ribeye\n    \u003cbr\u003e\n      ✔️ Like BBQ\n    \u003cbr\u003e\n      ✔️ Like to handle whole beef cuts themselves\n    \u003cbr\u003e\n      ✔️ Often have family gatherings\n    \u003cbr\u003e\n      ✔️ Want to try a beef cut with a more American character\u003cbr\u003e\n      ✔️ Enjoy Steak Bowls \/ Fajitas \/ Roasts\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- PRODUCT INFO --\u003e\n  \u003cdiv style=\"border:2px solid #bb2530;border-radius:18px;overflow:hidden;margin-bottom:32px;\"\u003e\n    \n    \u003cdiv style=\"background:linear-gradient(90deg,#8d111a,#c02731);color:#fff;font-size:22px;font-weight:800;padding:15px 20px;\"\u003e\n      PRODUCT INFORMATION｜Product Information\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"padding:8px 20px 20px;\"\u003e\n      \u003ctable style=\"width:100%;border-collapse:collapse;\"\u003e\n        \n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;width:35%;font-weight:700;\"\u003eProduct Name\u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003eUSDA Prime Tri-Tip Whole Tri-Tip Beef\u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;font-weight:700;\"\u003eEnglish Name\u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003eUSDA Prime Beef Tri-Tip\u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;font-weight:700;\"\u003eQuality Grade\u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003eUSDA Prime Prime Grade\u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;font-weight:700;\"\u003eCut\u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003eTri-Tip \/ Bottom Sirloin\u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;font-weight:700;\"\u003eOrigin\u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003eUS\u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;font-weight:700;\"\u003eProduct Form\u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003eWhole Frozen Beef\u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;font-weight:700;\"\u003eRecommended Cooking\u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;\"\u003eBBQ, Pan-fried, Slow-roasted, Oven-baked, Stir-fried, Fajitas, Beef Steak Rice\u003c\/td\u003e\n        \u003c\/tr\u003e\n\n      \u003c\/table\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- CTA --\u003e\n  \u003cdiv style=\"text-align:center;background:linear-gradient(135deg,#101010,#321a16);padding:34px 24px;border-radius:20px;color:#fff;margin-bottom:28px;\"\u003e\n    \n    \u003cdiv style=\"font-size:13px;color:#d9b06c;letter-spacing:3px;font-weight:700;\"\u003e\n      USDA PRIME BEEF\n    \u003c\/div\u003e\n\n    \u003ch2 style=\"font-size:30px;color:#fff;margin:10px 0;\"\u003e\n      Prime Grade × Classic American Tri-Tip\n    \u003c\/h2\u003e\n\n    \u003cp style=\"font-size:19px;color:#d9b06c;font-weight:700;margin:8px 0 15px;\"\u003e\n      Rich Beef Flavor · Abundant Juices · BBQ Favorite\n    \u003c\/p\u003e\n\n    \u003cp style=\"max-width:680px;margin:0 auto;color:#e7e7e7;\"\u003e\n      If you are looking for a cut of beef that is different from Ribeye or Sirloin,\n      yet truly has an American BBQ personality,\n      USDA Prime Tri-Tip is a whole beef cut well worth keeping in your freezer.\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n  \u003c!-- FOOTNOTE --\u003e\n  \u003cdiv style=\"font-size:12px;color:#777;line-height:1.7;padding:0 4px 20px;\"\u003e\n    Whole beef cuts are natural products; the actual weight, shape, fat ratio, marbling, connective tissue, and meat color of each piece may vary. USDA Prime grade information is subject to the actual product label. Product images are for reference only; the actual goods received shall prevail.\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"3.78 lb","offer_id":60032925860126,"sku":"USDAPRIMETRI-LB-03780-06","price":415.8,"currency_code":"HKD","in_stock":false},{"title":"4.12 lb","offer_id":60032926089502,"sku":"USDAPRIMETRI-LB-04120-07","price":453.2,"currency_code":"HKD","in_stock":false},{"title":"3.9 lb","offer_id":60032926351646,"sku":"USDAPRIMETRI-LB-03900-08","price":429.0,"currency_code":"HKD","in_stock":false},{"title":"3.72 lb","offer_id":60032927891742,"sku":"USDAPRIMETRI-LB-03720-10","price":409.2,"currency_code":"HKD","in_stock":false},{"title":"5.38 lb","offer_id":60032928055582,"sku":"USDAPRIMETRI-LB-05380-11","price":591.8,"currency_code":"HKD","in_stock":false},{"title":"3.76 lb","offer_id":60164249321758,"sku":"USDAPRIMETRI-LB-03760-01","price":413.6,"currency_code":"HKD","in_stock":false},{"title":"4.62 lb","offer_id":60164249780510,"sku":"USDAPRIMETRI-LB-04620-02","price":508.2,"currency_code":"HKD","in_stock":false},{"title":"4.48 lb","offer_id":60164250042654,"sku":"USDAPRIMETRI-LB-04480-04","price":492.8,"currency_code":"HKD","in_stock":false},{"title":"4.72 lb","offer_id":60164250501406,"sku":"USDAPRIMETRI-LB-04720-05","price":519.2,"currency_code":"HKD","in_stock":false},{"title":"3.66 lb","offer_id":60164250534174,"sku":"USDAPRIMETRI-LB-03660-06","price":402.6,"currency_code":"HKD","in_stock":false},{"title":"4.9 lb","offer_id":60164250992926,"sku":"USDAPRIMETRI-LB-04900-07","price":539.0,"currency_code":"HKD","in_stock":false},{"title":"4.26 lb","offer_id":60164251058462,"sku":"USDAPRIMETRI-LB-04260-08","price":468.6,"currency_code":"HKD","in_stock":true},{"title":"3.86 lb","offer_id":60164251123998,"sku":"USDAPRIMETRI-LB-03860-09","price":424.6,"currency_code":"HKD","in_stock":false},{"title":"3.82 lb","offer_id":60164251844894,"sku":"USDAPRIMETRI-LB-03820-10","price":420.2,"currency_code":"HKD","in_stock":false},{"title":"3.76 lb (2)","offer_id":60164254236958,"sku":"USDAPRIMETRI-LB-03760-11","price":413.6,"currency_code":"HKD","in_stock":false},{"title":"3.44 lb","offer_id":60164255285534,"sku":"USDAPRIMETRI-LB-03440-03","price":378.4,"currency_code":"HKD","in_stock":false},{"title":"4.36 lb","offer_id":60314436239646,"sku":"USDAPRIMETRI-LB-04360-01","price":479.6,"currency_code":"HKD","in_stock":true},{"title":"3.7 lb","offer_id":60314437255454,"sku":"USDAPRIMETRI-LB-03700-02","price":407.0,"currency_code":"HKD","in_stock":false},{"title":"4.38 lb","offer_id":60314438107422,"sku":"USDAPRIMETRI-LB-04380-03","price":481.8,"currency_code":"HKD","in_stock":true},{"title":"3.52 lb","offer_id":60314438566174,"sku":"USDAPRIMETRI-LB-03520-04","price":387.2,"currency_code":"HKD","in_stock":true},{"title":"4.3 lb","offer_id":60314439057694,"sku":"USDAPRIMETRI-LB-04300-05","price":473.0,"currency_code":"HKD","in_stock":true},{"title":"3.56 lb","offer_id":60314439614750,"sku":"USDAPRIMETRI-LB-03560-06","price":391.6,"currency_code":"HKD","in_stock":true},{"title":"4.14 lb","offer_id":60314440925470,"sku":"USDAPRIMETRI-LB-04140-07","price":455.4,"currency_code":"HKD","in_stock":true},{"title":"4.48 lb (2)","offer_id":60314441285918,"sku":"USDAPRIMETRI-LB-04480-08","price":492.8,"currency_code":"HKD","in_stock":true},{"title":"4.86 lb","offer_id":60314441613598,"sku":"USDAPRIMETRI-LB-04860-09","price":534.6,"currency_code":"HKD","in_stock":false},{"title":"3.92 lb","offer_id":60314441875742,"sku":"USDAPRIMETRI-LB-03920-10","price":431.2,"currency_code":"HKD","in_stock":true},{"title":"4.32 lb","offer_id":60314442268958,"sku":"USDAPRIMETRI-LB-04320-11","price":475.2,"currency_code":"HKD","in_stock":true},{"title":"4.1 lb","offer_id":60314442596638,"sku":"USDAPRIMETRI-LB-04100-12","price":451.0,"currency_code":"HKD","in_stock":true},{"title":"4.48 lb (3)","offer_id":60314445480222,"sku":"USDAPRIMETRI-LB-04480-13","price":492.8,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/primetritip_7c9d6fea-4743-45a0-9515-81f79020e685.png?v=1789818248"},{"product_id":"greater-omaha-usda-prime-block-cut-1","title":"Whole Cut US Greater Omaha USDA Prime Red Label Ribeye Block Cut | Whole Ribeye | ⚠️ Frozen Shipping","description":"\u003cdiv style=\"max-width:980px;margin:0 auto;font-family:-apple-system,BlinkMacSystemFont,'Segoe UI','PingFang TC','Microsoft JhengHei',Arial,sans-serif;color:#222;line-height:1.8;font-size:16px;\"\u003e\n\n  \u003c!-- HERO --\u003e\n  \u003cdiv style=\"background:linear-gradient(135deg,#0b0b0b 0%,#1c1510 58%,#3a1d12 100%);border-radius:22px;padding:42px 30px;margin-bottom:30px;color:#fff;text-align:center;box-shadow:0 14px 38px rgba(0,0,0,.18);\"\u003e\n\n    \u003cdiv style=\"font-size:13px;letter-spacing:3px;color:#d9b06b;font-weight:800;margin-bottom:10px;\"\u003e\n      GREATER OMAHA · SINCE 1920 · NEBRASKA\n    \u003c\/div\u003e\n\n    \u003ch1 style=\"margin:0;font-size:39px;line-height:1.25;font-weight:900;color:#fff;\"\u003e\n      USDA Prime Red Label Prime Grade\n    \u003cbr\u003e\n      USA Ribeye\n    \u003c\/h1\u003e\n\n    \u003cdiv style=\"margin-top:12px;font-size:20px;color:#f5ead7;font-weight:700;\"\u003e\n      Whole \/ Block Cut · Free Steak Slicing\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"width:82px;height:2px;background:#d9b06b;margin:20px auto;\"\u003e\u003c\/div\u003e\n\n    \u003cp style=\"max-width:770px;margin:0 auto;color:#eee;font-size:16px;\"\u003e\n      Selected USA \u003cstrong style=\"color:#fff;\"\u003eGreater Omaha\u003c\/strong\u003e beef,\n      featuring \u003cstrong style=\"color:#d9b06b;\"\u003eUSDA Prime grade\u003c\/strong\u003e,\n      Ribeye is renowned for its marbling, rich flavour and balanced beef taste.\n      Available as Whole \/ Block Cut,\n      or can be \u003cstrong style=\"color:#fff;\"\u003esliced into steaks for free\u003c\/strong\u003e upon request,\n      suitable for family meals, BBQ, Steak Night and long-term meal prep.\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- TAGS --\u003e\n  \u003cdiv style=\"display:flex;flex-wrap:wrap;gap:10px;justify-content:center;margin-bottom:34px;\"\u003e\n    🇺🇸 US Beef\n    🏅 USDA Prime\n    🥩 Ribeye Beef\n    🔪 Free Steak Cutting\n    🌽 Midwest Corn-Fed\n  \u003c\/div\u003e\n\n\n  \u003c!-- BRAND STORY --\u003e\n  \u003cdiv style=\"background:#111;color:#fff;border-radius:20px;padding:30px;margin-bottom:38px;\"\u003e\n\n    \u003cdiv style=\"font-size:12px;letter-spacing:3px;color:#d9b06b;font-weight:800;\"\u003e\n      GREATER OMAHA PACKING\n    \u003c\/div\u003e\n\n    \u003ch2 style=\"font-size:29px;margin:8px 0 16px;color:#fff;\"\u003e\n      Century Greater Omaha US Beef Brand\n    \u003c\/h2\u003e\n\n    \u003cp style=\"color:#e7e7e7;\"\u003e\n      Greater Omaha's beef history traces back to \u003cstrong style=\"color:#d9b06b;\"\u003e1920\u003c\/strong\u003e.\n      From the brand's inception, Farm-Raised and Corn-Fed Cattle were the core,\n      and it has gradually developed into the US beef supplier familiar to today's international market.\n    \u003c\/p\u003e\n\n    \u003cp style=\"color:#e7e7e7;\"\u003e\n      The brand headquarters are in Omaha, Nebraska, USA,\n      and the official emphasises that cattle are mainly sourced from mid-west ranches within approximately 250 miles of Omaha,\n      maintaining long-term cooperation with local family ranches and producers.\n    \u003c\/p\u003e\n\n    \u003cp style=\"color:#e7e7e7;margin-bottom:0;\"\u003e\n      Greater Omaha also uses a Single-Source Processing Facility,\n      maintaining a high degree of control from raw cattle selection to the processing flow,\n      and currently supplies products to the entire US and over 70 countries worldwide.\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- USDA PRIME --\u003e\n  \u003cdiv style=\"margin-bottom:38px;\"\u003e\n\n    \u003ch2 style=\"font-size:28px;margin-bottom:14px;border-left:5px solid #b10e1b;padding-left:14px;\"\u003e\n      🏅 What does the USDA Prime Red Label represent?\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      The USDA US Department of Agriculture beef quality grading,\n      is one of the most important quality classification systems in the US beef market.\n    \u003c\/p\u003e\n\n    \u003cdiv style=\"display:grid;grid-template-columns:repeat(auto-fit,minmax(210px,1fr));gap:12px;margin:20px 0;\"\u003e\n\n      \u003cdiv style=\"background:#8e0d17;color:#fff;border-radius:14px;padding:20px;text-align:center;\"\u003e\n        \u003cdiv style=\"font-size:25px;font-weight:900;\"\u003ePRIME\u003c\/div\u003e\n        \u003cdiv style=\"font-size:14px;margin-top:4px;\"\u003ePrime\u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"background:#eee8df;border-radius:14px;padding:20px;text-align:center;\"\u003e\n        \u003cdiv style=\"font-size:22px;font-weight:800;\"\u003eCHOICE\u003c\/div\u003e\n        \u003cdiv style=\"font-size:14px;margin-top:4px;\"\u003eChoice\u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"background:#f5f5f5;border-radius:14px;padding:20px;text-align:center;\"\u003e\n        \u003cdiv style=\"font-size:22px;font-weight:800;\"\u003eSELECT\u003c\/div\u003e\n        \u003cdiv style=\"font-size:14px;margin-top:4px;\"\u003eSelect\u003c\/div\u003e\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n    \u003cp\u003e\n      \u003cstrong\u003eUSDA Prime\u003c\/strong\u003e is the highest grade among the main retail quality grades.\n      Prime beef generally has richer intramuscular fat marbling,\n      bringing a more complete fat aroma, juiciness, and texture layers during cooking.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      For the already quite popular Ribeye beef,\n      the Prime grade especially amplifies the most attractive features of this cut:\n    \u003c\/p\u003e\n\n    \u003cp style=\"font-size:20px;font-weight:800;color:#8e0d17;\"\u003e\n      Marbling × Fat Aroma × Beef Flavor × Juiciness\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- WHY GREATER OMAHA --\u003e\n  \u003ch2 style=\"font-size:28px;margin-bottom:18px;border-left:5px solid #c39245;padding-left:14px;\"\u003e\n    ⭐ Greater Omaha Prime Ribeye's 8 Key Selling Points\n  \u003c\/h2\u003e\n\n  \u003cdiv style=\"display:grid;grid-template-columns:repeat(auto-fit,minmax(220px,1fr));gap:14px;margin-bottom:40px;\"\u003e\n\n    \u003cdiv style=\"border:1px solid #e8ded0;border-radius:15px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e🏅\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003eUSDA Prime\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        Top-tier US main quality grade, suitable for guests seeking marbling and beef flavor.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"border:1px solid #e8ded0;border-radius:15px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e🥩\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003eRibeye Beef\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        A classic steak cut, with a balance of marbling, texture, and fat aroma, very widely accepted.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"border:1px solid #e8ded0;border-radius:15px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e🌽\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003eMidwest Grain-fed\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        Greater Omaha's official focus is on Midwest corn-fed beef, with a bolder flavor.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"border:1px solid #e8ded0;border-radius:15px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e🧈\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003eRich Marbling\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        The Ribeye itself is a cut with relatively obvious fat aroma, and the Prime grade makes the overall layers more complete.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"border:1px solid #e8ded0;border-radius:15px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e🔥\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003eHigh-Temp Sear Prime\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        High-temperature searing on the surface, combined with the beef aroma from melted fat, has a very strong Steakhouse feel.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"border:1px solid #e8ded0;border-radius:15px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e🔪\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003eFree Steak Cutting\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        Can be cut into steaks according to product selectable specifications and needs, making it more convenient to portion immediately upon receipt.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"border:1px solid #e8ded0;border-radius:15px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e📦\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003eWhole Cut \/ Block Cut\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        Not limited to a single form, you can choose a more suitable specification according to household usage.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"border:1px solid #e8ded0;border-radius:15px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e🇺🇸\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003eCentury US Brand\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        Greater Omaha has been operating its beef business since 1920, with a brand history of over a century.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- RIBEYE --\u003e\n  \u003cdiv style=\"background:#f8f5ef;border-radius:18px;padding:28px;margin-bottom:38px;\"\u003e\n\n    \u003ch2 style=\"font-size:28px;margin-top:0;margin-bottom:14px;\"\u003e\n      🥩 Why is Ribeye always a popular choice in steak restaurants?\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      Ribeye is one of the most classic steak cuts in global Steakhouses.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      Its most attractive feature is that\n      unlike the Beef Fillet which focuses solely on tenderness,\n      and unlike some lean cuts which mainly emphasize texture,\n      it simultaneously possesses:\n    \u003c\/p\u003e\n\n    \u003cdiv style=\"background:#fff;border-radius:14px;padding:21px 24px;margin:18px 0;\"\u003e\n      \u003cdiv style=\"margin-bottom:8px;\"\u003e✔️ \u003cstrong\u003eMarbling\u003c\/strong\u003e\n\u003c\/div\u003e\n      \u003cdiv style=\"margin-bottom:8px;\"\u003e✔️ \u003cstrong\u003eFat Aroma\u003c\/strong\u003e\n\u003c\/div\u003e\n      \u003cdiv style=\"margin-bottom:8px;\"\u003e✔️ \u003cstrong\u003eJuiciness\u003c\/strong\u003e\n\u003c\/div\u003e\n      \u003cdiv style=\"margin-bottom:8px;\"\u003e✔️ \u003cstrong\u003eBeef Flavor\u003c\/strong\u003e\n\u003c\/div\u003e\n      \u003cdiv\u003e✔️ \u003cstrong\u003eBalance of Tenderness and Texture\u003c\/strong\u003e\n\u003c\/div\u003e\n    \u003c\/div\u003e\n\n    \u003cp style=\"margin-bottom:0;\"\u003e\n      So if you only want to buy one \"high-end steak that most people will like\",\n      Ribeye is usually a very safe choice.\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- BLOCK CUT --\u003e\n  \u003cdiv style=\"background:#111;color:#fff;border-radius:20px;padding:30px;margin-bottom:38px;\"\u003e\n\n    \u003cdiv style=\"font-size:12px;color:#d9b06b;letter-spacing:3px;font-weight:800;\"\u003e\n      WHOLE \/ BLOCK \/ STEAK\n    \u003c\/div\u003e\n\n    \u003ch2 style=\"font-size:28px;color:#fff;margin:8px 0 18px;\"\u003e\n      🔪 What is the difference between Whole Cut, Block Cut, and Steak Cutting?\n    \u003c\/h2\u003e\n\n    \u003ctable style=\"width:100%;border-collapse:collapse;color:#fff;\"\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"padding:15px 8px;border-bottom:1px solid #444;width:28%;font-weight:800;color:#d9b06b;\"\u003e\n          Whole Cut\n        \u003c\/td\u003e\n        \u003ctd style=\"padding:15px 8px;border-bottom:1px solid #444;\"\u003e\n          Preserves a relatively complete original block, best for guests who like to process it themselves and decide the thickness.\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"padding:15px 8px;border-bottom:1px solid #444;font-weight:800;color:#d9b06b;\"\u003e\n          Block Cut\n        \u003c\/td\u003e\n        \u003ctd style=\"padding:15px 8px;border-bottom:1px solid #444;\"\u003e\n          Splits large whole cuts into beef Blocks that are more convenient for household storage and handling, still retaining freedom for cutting.\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"padding:15px 8px;font-weight:800;color:#d9b06b;\"\u003e\n          Free Steak Cutting\n        \u003c\/td\u003e\n        \u003ctd style=\"padding:15px 8px;\"\u003e\n        Cuts into steaks according to cutting options provided with the product, convenient for portioning, freezing, and cooking directly upon receipt.\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n    \u003c\/table\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- FREE CUTTING --\u003e\n  \u003cdiv style=\"border:2px solid #b00e1b;border-radius:20px;padding:28px;margin-bottom:38px;background:#fff9f8;\"\u003e\n\n    \u003ch2 style=\"font-size:28px;margin-top:0;color:#a20d18;\"\u003e\n      ✂️ Free Steak Cutting Service\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      The biggest problem with buying whole beef home is often not \"knowing how to pan-fry\",\n      but that the home may not have the knives and space suitable for handling large beef.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      Therefore, this Greater Omaha USDA Prime Ribeye\n      can be selected as \u003cstrong\u003efree steak cutting\u003c\/strong\u003e based on the product options provided.\n    \u003c\/p\u003e\n\n    \u003cdiv style=\"background:#fff;border-radius:14px;padding:20px;border:1px solid #ead2d2;\"\u003e\n      \u003cstrong\u003eBenefits of free steak cutting:\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n      ✔ Easier portioning after delivery\u003cbr\u003e\n      ✔ Easier control of portion size per meal\u003cbr\u003e\n      ✔ No need to process large whole cuts yourself\u003cbr\u003e\n      ✔ Can vacuum pack or freeze individual pieces\u003cbr\u003e\n      ✔ For Steak Night, just take one piece out to cook\n    \u003c\/div\u003e\n\n    \u003cp style=\"margin:16px 0 0;font-size:13px;color:#666;\"\u003e\n      *Actual available thickness, cutting method and service arrangement are subject to the product options or the cutting options provided when placing the order.\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- COOKING GUIDE --\u003e\n  \u003ch2 style=\"font-size:28px;margin-bottom:18px;border-left:5px solid #c39245;padding-left:14px;\"\u003e\n    👨‍🍳 USDA Prime Ribeye Recommended Cooking Methods\n  \u003c\/h2\u003e\n\n\n  \u003cdiv style=\"margin-bottom:30px;\"\u003e\n    \u003ch3 style=\"font-size:22px;\"\u003e🔥 ① Classic Cast Iron Sear\u003c\/h3\u003e\n\n    \u003cp\u003e\n      The most classic way to eat Ribeye is high-temperature searing.\n    \u003c\/p\u003e\n\n    \u003col style=\"padding-left:24px;\"\u003e\n      \u003cli\u003eThaw the steak completely.\u003c\/li\u003e\n      \u003cli\u003ePat the surface dry thoroughly with kitchen paper.\u003c\/li\u003e\n      \u003cli\u003eAdd an appropriate amount of sea salt and black pepper to both sides.\u003c\/li\u003e\n      \u003cli\u003ePreheat a cast iron skillet or thick-bottomed frying pan thoroughly.\u003c\/li\u003e\n      \u003cli\u003eAdd a small amount of high-smoke-point cooking oil.\u003c\/li\u003e\n      \u003cli\u003ePlace the steak in the pan and sear the surface over high heat.\u003c\/li\u003e\n      \u003cli\u003eAdd butter, garlic and Rosemary towards the end.\u003c\/li\u003e\n      \u003cli\u003eControl the doneness according to personal preference.\u003c\/li\u003e\n      \u003cli\u003eLet it rest off the heat before slicing to enjoy.\u003c\/li\u003e\n    \u003c\/ol\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003cdiv style=\"margin-bottom:30px;\"\u003e\n    \u003ch3 style=\"font-size:22px;\"\u003e🔥 ② BBQ \/ Charcoal Grill\u003c\/h3\u003e\n\n    \u003cp\u003e\n      The fat on the Ribeye heats up over charcoal,\n      producing a very attractive barbecue aroma.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      It is recommended not to use too many complex marinades,\n      simply using sea salt and black pepper\n      is enough to taste the beef flavor and marbling of the Prime beef itself.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n\n  \u003cdiv style=\"margin-bottom:30px;\"\u003e\n    \u003ch3 style=\"font-size:22px;\"\u003e🔥 ③ Reverse Sear\u003c\/h3\u003e\n\n    \u003cp\u003e\n      If cut relatively thick,\n      Reverse Sear is a very suitable method for Ribeye.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      First heat the center of the steak slowly at a lower temperature,\n      then use extremely high heat to quickly sear the surface,\n      making it easier to control the doneness of the center of a thick-cut steak.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n\n  \u003cdiv style=\"margin-bottom:30px;\"\u003e\n    \u003ch3 style=\"font-size:22px;\"\u003e🔥 ④ Oven Roast\u003c\/h3\u003e\n\n    \u003cp\u003e\n      If a larger Block is kept,\n      it can also be done as a whole Ribeye Roast.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      Very suitable for Christmas, holidays, family gatherings or large dinner parties.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n\n  \u003cdiv style=\"margin-bottom:38px;\"\u003e\n    \u003ch3 style=\"font-size:22px;\"\u003e🍚 ⑤ Steak Bowl\u003c\/h3\u003e\n\n    \u003cp\u003e\n      Slice the cooked Ribeye,\n      serve with white rice, onsen egg, stir-fried onion, sliced garlic and a little roast meat sauce,\n      to create a Steakhouse-style steak bowl.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n\n  \u003c!-- STEAK GUIDE --\u003e\n  \u003cdiv style=\"background:#faf6ef;border-radius:18px;padding:28px;margin-bottom:38px;\"\u003e\n\n    \u003ch2 style=\"font-size:28px;margin-top:0;\"\u003e\n      📏 What steak thickness is better?\u003c\/h2\u003e\n\n    \u003ctable style=\"width:100%;border-collapse:collapse;background:#fff;border-radius:12px;overflow:hidden;\"\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"padding:14px;border-bottom:1px solid #eee;font-weight:800;width:30%;\"\u003eApproximately 1.5–2cm\u003c\/td\u003e\n        \u003ctd style=\"padding:14px;border-bottom:1px solid #eee;\"\u003eEasier to sear quickly, suitable for daily home cooking.\u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"padding:14px;border-bottom:1px solid #eee;font-weight:800;\"\u003eApproximately 2.5–3cm\u003c\/td\u003e\n        \u003ctd style=\"padding:14px;border-bottom:1px solid #eee;\"\u003eClassic Steakhouse thickness, easier to balance char and center doneness.\u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"padding:14px;font-weight:800;\"\u003e3.5cm+\u003c\/td\u003e\n        \u003ctd style=\"padding:14px;\"\u003eSuitable for Reverse Sear, Sous Vide or lovers of thick-cut steaks.\u003c\/td\u003e\n      \u003c\/tr\u003e\n\n    \u003c\/table\u003e\n\n    \u003cp style=\"font-size:13px;color:#777;margin:15px 0 0;\"\u003e\n      *The above is only general cooking advice; actual free cutting thickness is subject to the available service of the product.\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- SEARING --\u003e\n  \u003cdiv style=\"margin-bottom:38px;\"\u003e\n\n    \u003ch2 style=\"font-size:28px;margin-bottom:14px;border-left:5px solid #c39245;padding-left:14px;\"\u003e\n      🔥 To achieve a Steakhouse char, remember these 5 key points\n    \u003c\/h2\u003e\n\n    \u003cdiv style=\"display:grid;grid-template-columns:1fr;gap:10px;\"\u003e\n\n      \u003cdiv style=\"padding:15px 18px;background:#f7f7f7;border-radius:10px;\"\u003e\n        \u003cstrong\u003e01｜Surface must be dry\u003c\/strong\u003e\u003cbr\u003e\n        Too much moisture on the steak surface will hinder beautiful caramelization.\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"padding:15px 18px;background:#f7f7f7;border-radius:10px;\"\u003e\n        \u003cstrong\u003e02｜Pan must be preheated thoroughly\u003c\/strong\u003e\u003cbr\u003e\n        High heat is needed to quickly establish a beautiful brown crust.\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"padding:15px 18px;background:#f7f7f7;border-radius:10px;\"\u003e\n        \u003cstrong\u003e03｜Seasoning should not be too complex\u003c\/strong\u003e\u003cbr\u003e\n        Prime Ribeye already has sufficient beef and marbling aroma.\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"padding:15px 18px;background:#f7f7f7;border-radius:10px;\"\u003e\n        \u003cstrong\u003e04｜Pay attention to fat location\u003c\/strong\u003e\u003cbr\u003e\n        Allow the fat cap to touch the hot pan appropriately to release the aroma.\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"padding:15px 18px;background:#f7f7f7;border-radius:10px;\"\u003e\n        \u003cstrong\u003e05｜Rest after completion\u003c\/strong\u003e\u003cbr\u003e\n        Do not cut immediately after cooking; let the steak rest for a while first.\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- DEFROST --\u003e\n  \u003cdiv style=\"margin-bottom:38px;\"\u003e\n\n    \u003ch2 style=\"font-size:28px;margin-bottom:14px;border-left:5px solid #c39245;padding-left:14px;\"\u003e\n      ❄️ Recommended Thawing Method\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      To maintain good texture in high-quality beef,\n      we recommend \u003cstrong\u003ethawing in the refrigerator at low temperature\u003c\/strong\u003e.\n    \u003c\/p\u003e\n\n    \u003cdiv style=\"background:#f3f7fa;border:1px solid #dce5ea;border-radius:14px;padding:21px;\"\u003e\n      ① Keep packaging intact\u003cbr\u003e② Place in the refrigerator at approximately 0–4°C in advance\u003cbr\u003e\n      ③ Allow the beef to thaw slowly and completely\u003cbr\u003e\n      ④ Absorb excess moisture with kitchen paper after removing from the bag\u003cbr\u003e\n      ⑤ Season and cook afterwards\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- VACUUM COLOR --\u003e\n  \u003cdiv style=\"margin-bottom:38px;\"\u003e\n\n    \u003ch2 style=\"font-size:28px;margin-bottom:14px;border-left:5px solid #c39245;padding-left:14px;\"\u003e\n      💡 Is it normal for vacuum-packed beef to have a darker colour?\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      The oxygen level inside vacuum packaging is relatively low,\n      so the beef may appear a darker red or even purplish-red while inside the packaging.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      After unpacking and being exposed to air for a while,\n      the beef's colour will usually change gradually.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      Therefore, the darker colour inside vacuum packaging\n      cannot be used as the sole basis for judging beef quality.\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- WHO FOR --\u003e\n  \u003cdiv style=\"background:#f9f5ee;border-radius:18px;padding:28px;margin-bottom:38px;\"\u003e\n\n    \u003ch2 style=\"font-size:28px;margin-top:0;\"\u003e\n      👌 Particularly recommended for these customers\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      ✔️ Like USDA Prime American beef\n    \u003cbr\u003e\n      ✔️ Love Ribeye Steak\u003cbr\u003e\n      ✔️ Enjoy marbling and fat aroma\u003cbr\u003e\n      ✔️ Like cooking Steak yourself\u003cbr\u003e\n      ✔️ BBQ frequently at home\u003cbr\u003e\n      ✔️ Want to decide steak thickness yourself\u003cbr\u003e\n      ✔️ Want to buy in bulk and portion freeze later\u003cbr\u003e\n      ✔️ Like American Steakhouse style\u003cbr\u003e\n      ✔️ Want to buy American beef with high brand recognition\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- PRODUCT INFO --\u003e\n  \u003cdiv style=\"border:2px solid #b10e1b;border-radius:20px;overflow:hidden;margin-bottom:32px;\"\u003e\n\n    \u003cdiv style=\"background:linear-gradient(90deg,#820b14,#b40e1c);color:#fff;font-size:22px;font-weight:900;padding:16px 21px;\"\u003e\n      PRODUCT INFORMATION｜Product Information\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"padding:8px 21px 20px;\"\u003e\n\n      \u003ctable style=\"width:100%;border-collapse:collapse;\"\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;width:35%;font-weight:700;\"\u003eProduct Name\u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003eGreater Omaha USDA Prime Ribeye\u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;font-weight:700;\"\u003eEnglish Name\u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003eGreater Omaha USDA Prime Ribeye\u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;font-weight:700;\"\u003eBrand\u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003eGreater Omaha\u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;font-weight:700;\"\u003eQuality Grade\u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003eUSDA Prime Prime Grade\u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;font-weight:700;\"\u003eCut\u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003eRibeye Beef\u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;font-weight:700;\"\u003eOrigin\u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003eUS\u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;font-weight:700;\"\u003eProduct Form\u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003eWhole Cut \/ Block Cut\u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;font-weight:700;\"\u003eCutting Service\u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003eFree cutting into steaks is available according to the options provided for the product\u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;font-weight:700;\"\u003eRecommended Cooking\u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;\"\u003ePan-fry, BBQ, Reverse Sear, Roast, Steak Rice\u003c\/td\u003e\n        \u003c\/tr\u003e\n\n      \u003c\/table\u003e\n\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n\n  \u003c!-- BRAND CTA --\u003e\n  \u003cdiv style=\"text-align:center;background:linear-gradient(135deg,#080808,#2d1d13);padding:36px 24px;border-radius:21px;color:#fff;margin-bottom:28px;\"\u003e\n\n    \u003cdiv style=\"font-size:13px;color:#d9b06b;letter-spacing:3px;font-weight:800;\"\u003e\n      GREATER OMAHA · SINCE 1920\n    \u003c\/div\u003e\n\n    \u003ch2 style=\"font-size:31px;color:#fff;margin:10px 0;\"\u003e\n      FROM OUR RANCHES TO YOUR TABLE\n    \u003c\/h2\u003e\n\n    \u003cp style=\"font-size:20px;color:#d9b06b;font-weight:800;margin:8px 0 15px;\"\u003e\n      Century-old American beef brand × USDA Prime × Ribeye\n    \u003c\/p\u003e\n\n    \u003cp style=\"max-width:700px;margin:0 auto;color:#eee;\"\u003e\n      It's not just buying a steak,\n      but starting from the whole cut,\n      deciding the thickness and cooking method for each steak yourself.\n      Greater Omaha USDA Prime Ribeye,\n      giving more freedom to those who truly love steak.\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- NOTE --\u003e\n  \u003cdiv style=\"font-size:12px;color:#777;line-height:1.75;padding:0 4px 20px;\"\u003e\n    Whole beef cuts are natural products; weight, shape, marbling, fat ratio, and meat colour may vary naturally between different batches. The actual weight of each steak after cutting will also differ depending on the shape of the raw material, cutting thickness, and trimming. The free cutting service, optional thickness, and actual cutting method are subject to the options provided on the product page or the order arrangement. The USDA Prime grade is based on the actual product packaging and labelling.\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"4.12 lb","offer_id":59920782885150,"sku":"GREATEROMAHA-LB-04120-10","price":819.88,"currency_code":"HKD","in_stock":false},{"title":"3.68 lb","offer_id":59920853926174,"sku":"GREATEROMAHA-LB-03680-07","price":732.32,"currency_code":"HKD","in_stock":false},{"title":"3.38 lb","offer_id":59920882270494,"sku":"GREATEROMAHA-LB-03280-08","price":652.72,"currency_code":"HKD","in_stock":false},{"title":"3.88 lb","offer_id":59920901964062,"sku":"GREATEROMAHA-LB-03880-09","price":772.12,"currency_code":"HKD","in_stock":false},{"title":"3.08 lb","offer_id":59980267520286,"sku":"GREATEROMAHA-LB-03080-01","price":612.92,"currency_code":"HKD","in_stock":false},{"title":"2.88 lb","offer_id":59980267749662,"sku":"GREATEROMAHA-LB-02880-02","price":573.12,"currency_code":"HKD","in_stock":false},{"title":"3.2 lb","offer_id":59980267880734,"sku":"GREATEROMAHA-LB-03200-03","price":636.8,"currency_code":"HKD","in_stock":false},{"title":"3.78 lb","offer_id":59980268011806,"sku":"GREATEROMAHA-LB-03780-04","price":752.22,"currency_code":"HKD","in_stock":false},{"title":"3.84 lb","offer_id":59980268142878,"sku":"GREATEROMAHA-LB-03840-05","price":764.16,"currency_code":"HKD","in_stock":false},{"title":"4 lb","offer_id":60101806948638,"sku":"GREATEROMAHA-LB-04000-01","price":796.0,"currency_code":"HKD","in_stock":false},{"title":"3.92 lb","offer_id":60101807669534,"sku":"GREATEROMAHA-LB-03920-02","price":780.08,"currency_code":"HKD","in_stock":false},{"title":"3.76 lb","offer_id":60101807800606,"sku":"GREATEROMAHA-LB-03760-03","price":748.24,"currency_code":"HKD","in_stock":true},{"title":"3.7 lb","offer_id":60101807833374,"sku":"GREATEROMAHA-LB-03700-04","price":736.3,"currency_code":"HKD","in_stock":false},{"title":"3.62 lb","offer_id":60101811110174,"sku":"GREATEROMAHA-LB-03620-05","price":720.38,"currency_code":"HKD","in_stock":false},{"title":"3.48 lb","offer_id":60152632377630,"sku":"GREATEROMAHA-LB-03480-01","price":692.52,"currency_code":"HKD","in_stock":false},{"title":"4.28 lb","offer_id":60152645779742,"sku":"GREATEROMAHA-LB-04280-02","price":851.72,"currency_code":"HKD","in_stock":false},{"title":"4.08 lb","offer_id":60152654627102,"sku":"GREATEROMAHA-LB-04080-03","price":811.92,"currency_code":"HKD","in_stock":true},{"title":"2.76 lb","offer_id":60152663638302,"sku":"GREATEROMAHA-LB-02760-04","price":549.24,"currency_code":"HKD","in_stock":true},{"title":"4.3 lb","offer_id":60152672289054,"sku":"GREATEROMAHA-LB-04300-05","price":855.7,"currency_code":"HKD","in_stock":false},{"title":"3.24 lb","offer_id":60313921716510,"sku":"GREATEROMAHA-LB-03240-01","price":644.76,"currency_code":"HKD","in_stock":true},{"title":"3.4 lb","offer_id":60313922601246,"sku":"GREATEROMAHA-LB-03400-02","price":676.6,"currency_code":"HKD","in_stock":true},{"title":"3.44 lb","offer_id":60313923551518,"sku":"GREATEROMAHA-LB-03440-03","price":684.56,"currency_code":"HKD","in_stock":true},{"title":"3.26 lb","offer_id":60313924174110,"sku":"GREATEROMAHA-LB-03260-04","price":648.74,"currency_code":"HKD","in_stock":true},{"title":"3.32 lb","offer_id":60313925026078,"sku":"GREATEROMAHA-LB-03320-05","price":660.68,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/Codex_2026_9_5_03_12_42_1a21557c-5054-4cf0-b36b-7673ef20f7bb.png?v=1789818132"},{"product_id":"1855-black-angus-boneless-short-rib-bbq-1","title":"Whole Cut US 1855 Black Angus Boneless Short Rib, Half Cut | Red Wine Braise \u0026 BBQ | ⚠️ Frozen","description":"\u003cdiv style=\"max-width: 980px; margin: 0 auto; font-family: -apple-system,BlinkMacSystemFont,'Segoe UI','PingFang TC','Microsoft JhengHei',Arial,sans-serif; color: #222; line-height: 1.82; font-size: 16px;\"\u003e\n\u003c!-- HERO --\u003e\n\u003cdiv style=\"background: linear-gradient(135deg,#080808 0%,#211312 48%,#681b1b 100%); border-radius: 22px; padding: 44px 30px; margin-bottom: 30px; color: #fff; text-align: center; box-shadow: 0 14px 40px rgba(0,0,0,.22);\"\u003e\n\u003cdiv style=\"font-size: 13px; letter-spacing: 4px; color: #deb86c; font-weight: 800; margin-bottom: 10px;\"\u003e1855 BLACK ANGUS BEEF · USA\u003c\/div\u003e\n\u003ch1 style=\"margin: 0; font-size: 40px; line-height: 1.23; font-weight: 900; color: #fff;\"\u003e1855 US Black Angus\u003cbr\u003eBoneless Short Rib · Half Cut\n\u003c\/h1\u003e\n\u003cdiv style=\"margin-top: 13px; font-size: 20px; color: #f7ebe4; font-weight: bold;\"\u003eBoneless Short Rib · Half Cut\u003c\/div\u003e\n\u003cdiv style=\"width: 88px; height: 2px; background: #deb86c; margin: 21px auto;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp style=\"max-width: 790px; margin: 0 auto; color: #efefef; font-size: 16px;\"\u003e\n      Selecting premium US \u003cstrong style=\"color: #fff;\"\u003e1855 Black Angus Beef\u003c\/strong\u003e, the Boneless Short Rib is renowned for \u003cstrong style=\"color: #deb86c;\"\u003erich beef flavour, substantial meat texture and abundant juices\u003c\/strong\u003e. This time we use the more convenient for home preparation \u003cstrong style=\"color: #fff;\"\u003eHalf Cut Whole Cut\u003c\/strong\u003e form. Whether for red wine slow cooking, BBQ, low-temperature slow roasting, curry, Yakiniku or beef rice bowl, there is very high culinary freedom.\n\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- QUICK TAGS --\u003e\n\u003cdiv style=\"display: flex; flex-wrap: wrap; gap: 10px; justify-content: center; margin-bottom: 34px;\"\u003e\n🇺🇸 US Beef 🐂 Black Angus 🥩 Boneless Short Rib 🔪 Half Cut Whole Cut 🍷 Slow Cook Top Pick\n\u003c\/div\u003e\n\u003c!-- INTRO --\u003e\n\u003cdiv style=\"margin-bottom: 38px;\"\u003e\n\u003ch2 style=\"font-size: 28px; margin-bottom: 14px; border-left: 5px solid #8f1d1d; padding-left: 14px;\"\u003e\n🥩 Love rich beef flavour, Boneless Short Rib rarely disappoints\u003c\/h2\u003e\n\u003cp\u003eBoneless Short Rib is a beef with a strong presence.\u003c\/p\u003e\n\u003cp\u003eIt does not follow the route of Tenderloin Beef Fillet that only pursues extreme tenderness, but focuses more on:\u003c\/p\u003e\n\u003cdiv style=\"background: #faf5ed; border-radius: 16px; padding: 22px 24px; margin: 20px 0;\"\u003e\n\u003cdiv style=\"margin-bottom: 9px;\"\u003e✔️ \u003cstrong\u003eRich Beefy Flavor\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin-bottom: 9px;\"\u003e✔️ \u003cstrong\u003eThick meat texture\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin-bottom: 9px;\"\u003e✔️ \u003cstrong\u003eBalance of fat and meat flavour\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin-bottom: 9px;\"\u003e✔️ \u003cstrong\u003eVery suitable for slow cooking\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e✔️ \u003cstrong\u003eVery versatile cooking methods\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eIf you usually like Beef Rib Fingers, Beef Shin, Chuck or Short Rib cuts, 1855 Black Angus Boneless Short Rib is definitely worth putting in the fridge.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- BRAND STORY --\u003e\n\u003cdiv style=\"background: #101010; color: #fff; border-radius: 20px; padding: 30px; margin-bottom: 38px;\"\u003e\n\u003cdiv style=\"font-size: 12px; letter-spacing: 3px; color: #deb86c; font-weight: 800;\"\u003e1855 BLACK ANGUS BEEF\u003c\/div\u003e\n\u003ch2 style=\"font-size: 29px; margin: 8px 0 17px; color: #fff;\"\u003eThe brand heritage of American 1855 Black Angus\u003c\/h2\u003e\n\u003cp style=\"color: #e7e7e7;\"\u003eThe name '1855' originates from the historical starting point of Gustavus F. Swift's beef business in 1855.\u003c\/p\u003e\n\u003cp style=\"color: #e7e7e7;\"\u003eToday's 1855 Black Angus Beef takes Black Angus beef as its core and cooperates with family ranches in the US Great Plains region to establish relatively strict cattle and meat specifications.\u003c\/p\u003e\n\u003cp style=\"color: #deb86c; font-size: 19px; font-weight: 800;\"\u003eGREAT CATTLE · BETTER BEEF · A RICHER TABLE\u003c\/p\u003e\n\u003cp style=\"color: #e7e7e7; margin-bottom: 0;\"\u003e1855 brand products are mainly concentrated in USDA Prime and Upper 2\/3 Choice grades. Actual product grades should be based on the label and supplier data for each batch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- WHAT IS BLACK ANGUS --\u003e\n\u003cdiv style=\"background: #f6f2eb; border-radius: 19px; padding: 29px; margin-bottom: 38px;\"\u003e\n\u003ch2 style=\"font-size: 28px; margin-top: 0; margin-bottom: 14px;\"\u003e🐂 What are the features of Black Angus?\u003c\/h2\u003e\n\u003cp\u003eAngus is one of the most common beef cattle breeds in the US, and Black Angus generally refers to Angus cattle with black appearance as the main characteristic.\u003c\/p\u003e\n\u003cp\u003eOne of the important reasons why Black Angus beef has high recognizability in the US premium beef market is that it usually has good intramuscular fat performance and relatively stable meat texture.\u003c\/p\u003e\n\u003cp\u003eFor consumers, what is usually felt most directly is:\u003c\/p\u003e\n\u003cdiv style=\"font-size: 19px; font-weight: 900; color: #761a1a; margin: 16px 0;\"\u003eMarbling + Juiciness + Beef Flavor\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 0;\"\u003eAnd Short Rib itself is already a cut with very prominent beef flavour; paired with the characteristics of Black Angus, the overall style will be even richer.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- USDA CERTIFIED PROGRAM --\u003e\n\u003cdiv style=\"border: 2px solid #c0994e; background: #fffaf0; border-radius: 18px; padding: 24px; margin-bottom: 38px;\"\u003e\n\u003cdiv style=\"font-size: 22px; font-weight: 900; color: #74561d; margin-bottom: 10px;\"\u003e⭐ USDA Certified Black Angus Program\u003c\/div\u003e\n\u003cp\u003e1855 Black Angus Beef belongs to the USDA certified beef program, and the brand itself has set a series of requirements for cattle, maturity, marbling and specifications.\u003c\/p\u003e\n\u003cp\u003eThe brand currently supplies:\u003c\/p\u003e\n\u003cp style=\"font-weight: 800; color: #6d1818;\"\u003eUSDA Prime\u003cbr\u003eand\u003cbr\u003eUpper 2\/3 USDA Choice\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 0;\"\u003eHowever, this does not mean that all 1855 products are necessarily Prime; \u003cstrong\u003ethe actual quality grade of this item should be based on the actual packaging\/supplier marking.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- SHORT RIB EXPLANATION --\u003e\n\u003cdiv style=\"margin-bottom: 38px;\"\u003e\n\u003ch2 style=\"font-size: 28px; margin-bottom: 14px; border-left: 5px solid #8f1d1d; padding-left: 14px;\"\u003e🥩 What is Boneless Short Rib?\u003c\/h2\u003e\n\u003cp\u003eShort Rib type beef usually comes from the front half of the cattle, closer to the ribs and shoulder area. Its biggest feature is rich beef flavour, and the texture and connective tissue are more layered than ordinary Steak.\u003c\/p\u003e\n\u003cp\u003eThe boneless version removes the bones and retains large pieces of meat, so it is more convenient than bone-in Short Rib:\u003c\/p\u003e\n\u003cdiv style=\"background: #f9f5ef; border-radius: 14px; padding: 20px;\"\u003e✔️ Cut yourself\u003cbr\u003e✔️ Slow stew\u003cbr\u003e✔️ Cut thick steaks\u003cbr\u003e✔ BBQ\u003cbr\u003e✔️ Sliced roast meat\u003cbr\u003e✔️ Cut curry\/braised pieces\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- HALF CUT --\u003e\n\u003cdiv style=\"background: #111; color: #fff; border-radius: 20px; padding: 30px; margin-bottom: 38px;\"\u003e\n\u003cdiv style=\"font-size: 12px; color: #deb86c; letter-spacing: 3px; font-weight: 800;\"\u003eHALF CUT FORMAT\u003c\/div\u003e\n\u003ch2 style=\"font-size: 29px; color: #fff; margin: 8px 0 16px;\"\u003e🔪 Why is 'half-cut' especially suitable for Hong Kong families?\u003c\/h2\u003e\n\u003cp style=\"color: #e8e8e8;\"\u003eCommercial specification whole Short Ribs are often in large portions.\u003c\/p\u003e\n\u003cp style=\"color: #e8e8e8;\"\u003eThe biggest advantage of half-cut is that it still retains \u003cstrong style=\"color: #deb86c;\"\u003ethe freedom of whole beef cuts\u003c\/strong\u003e, but the size is easier to handle than a complete whole cut.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(auto-fit,minmax(200px,1fr)); gap: 12px; margin: 20px 0;\"\u003e\n\u003cdiv style=\"background: #211918; border-radius: 12px; padding: 18px;\"\u003e\n\u003cstrong style=\"color: #deb86c;\"\u003eMore convenient storage\u003c\/strong\u003e\u003cbr\u003eEasier to arrange space in the fridge and freezer\n\u003c\/div\u003e\n\u003cdiv style=\"background: #211918; border-radius: 12px; padding: 18px;\"\u003e\n\u003cstrong style=\"color: #deb86c;\"\u003eEasier to cut\u003c\/strong\u003e\u003cbr\u003eNo need to handle super large whole cuts\n\u003c\/div\u003e\n\u003cdiv style=\"background: #211918; border-radius: 12px; padding: 18px;\"\u003e\n\u003cstrong style=\"color: #deb86c;\"\u003eMore practical portions\u003c\/strong\u003e\u003cbr\u003eSuitable for family gatherings and sharing meals\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"color: #e8e8e8; margin-bottom: 0;\"\u003eYou can divide them into Slow Cook, BBQ, Steak or roast meat portions according to your own cooking habits after receiving them.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- SELLING POINTS --\u003e\n\u003ch2 style=\"font-size: 28px; margin-bottom: 18px; border-left: 5px solid #8f1d1d; padding-left: 14px;\"\u003e⭐ 8 major features of 1855 Black Angus Boneless Short Rib\u003c\/h2\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(auto-fit,minmax(220px,1fr)); gap: 14px; margin-bottom: 40px;\"\u003e\n\u003cdiv style=\"border: 1px solid #e7dfd1; border-radius: 15px; padding: 20px; background: #fff;\"\u003e\n\u003cdiv style=\"font-size: 28px;\"\u003e🇺🇸\u003c\/div\u003e\n\u003ch3 style=\"font-size: 18px; margin: 8px 0 6px;\"\u003eUS Beef\u003c\/h3\u003e\n\u003cp style=\"font-size: 14px; color: #555; margin: 0;\"\u003e1855 Black Angus American brand beef, suitable for family and fine dining cooking.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border: 1px solid #e7dfd1; border-radius: 15px; padding: 20px; background: #fff;\"\u003e\n\u003cdiv style=\"font-size: 28px;\"\u003e🐂\u003c\/div\u003e\n\u003ch3 style=\"font-size: 18px; margin: 8px 0 6px;\"\u003eBlack Angus\u003c\/h3\u003e\n\u003cp style=\"font-size: 14px; color: #555; margin: 0;\"\u003eBlack Angus lineage, valued in the market for stable meat texture and marbling performance.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border: 1px solid #e7dfd1; border-radius: 15px; padding: 20px; background: #fff;\"\u003e\n\u003cdiv style=\"font-size: 28px;\"\u003e🥩\u003c\/div\u003e\n\u003ch3 style=\"font-size: 18px; margin: 8px 0 6px;\"\u003eBoneless Short Rib\u003c\/h3\u003e\n\u003cp style=\"font-size: 14px; color: #555; margin: 0;\"\u003eWith no bones to obstruct, it is more flexible for family cutting and cooking.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border: 1px solid #e7dfd1; border-radius: 15px; padding: 20px; background: #fff;\"\u003e\n\u003cdiv style=\"font-size: 28px;\"\u003e🔥\u003c\/div\u003e\n\u003ch3 style=\"font-size: 18px; margin: 8px 0 6px;\"\u003eStrong beef flavour\u003c\/h3\u003e\n\u003cp style=\"font-size: 14px; color: #555; margin: 0;\"\u003eOne of the biggest charms of Short Rib type cuts is its strong Beefy Flavor.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border: 1px solid #e7dfd1; border-radius: 15px; padding: 20px; background: #fff;\"\u003e\n\u003cdiv style=\"font-size: 28px;\"\u003e🍷\u003c\/div\u003e\n\u003ch3 style=\"font-size: 18px; margin: 8px 0 6px;\"\u003eExcellent for slow cooking\u003c\/h3\u003e\n\u003cp style=\"font-size: 14px; color: #555; margin: 0;\"\u003eRed wine, beef broth and herbs slow-cooked, bringing out the full flavour of Short Rib.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border: 1px solid #e7dfd1; border-radius: 15px; padding: 20px; background: #fff;\"\u003e\n\u003cdiv style=\"font-size: 28px;\"\u003e🍖\u003c\/div\u003e\n\u003ch3 style=\"font-size: 18px; margin: 8px 0 6px;\"\u003eBBQ \/ Smoker\u003c\/h3\u003e\n\u003cp style=\"font-size: 14px; color: #555; margin: 0;\"\u003eAlso suitable for low-and-slow roasting or smoking, followed by a high-heat sear to build a caramelised crust.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border: 1px solid #e7dfd1; border-radius: 15px; padding: 20px; background: #fff;\"\u003e\n\u003cdiv style=\"font-size: 28px;\"\u003e🔪\u003c\/div\u003e\n\u003ch3 style=\"font-size: 18px; margin: 8px 0 6px;\"\u003eHalf-cut is more practical\u003c\/h3\u003e\n\u003cp style=\"font-size: 14px; color: #555; margin: 0;\"\u003eRetains the advantages of whole cuts while being more suitable for storage and portioning in Hong Kong households.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border: 1px solid #e7dfd1; border-radius: 15px; padding: 20px; background: #fff;\"\u003e\n\u003cdiv style=\"font-size: 28px;\"\u003e🍽️\u003c\/div\u003e\n\u003ch3 style=\"font-size: 18px; margin: 8px 0 6px;\"\u003eVersatile for cooking\u003c\/h3\u003e\n\u003cp style=\"font-size: 14px; color: #555; margin: 0;\"\u003eWestern slow-cooking, BBQ, curry, Japanese Yakiniku and Beef Bowl are all suitable.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- COOKING METHODS --\u003e\n\u003ch2 style=\"font-size: 28px; margin-bottom: 18px; border-left: 5px solid #8f1d1d; padding-left: 14px;\"\u003e👨🍳 8 Recommended Dishes\u003c\/h2\u003e\n\u003c!-- 1 --\u003e\n\u003cdiv style=\"margin-bottom: 30px;\"\u003e\n\u003ch3 style=\"font-size: 22px;\"\u003e🍷 ① Red Wine Braised Boneless Short Rib\u003c\/h3\u003e\n\u003cp\u003eThis is arguably one of the most classic dishes for Short Rib.\u003c\/p\u003e\n\u003cp\u003eCut the beef into large pieces, pat dry, then sear at high heat to develop a beautiful caramelised colour.\u003c\/p\u003e\n\u003cp\u003eThen add:\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003eRed wine · Beef broth · Onion · Carrot · Celery · Garlic · Rosemary · Thyme\u003c\/p\u003e\n\u003cp\u003eSlow-cook at low temperature to gradually tenderise the beef, then reduce the sauce.\u003c\/p\u003e\n\u003cp\u003ePairs perfectly with mashed potatoes, pasta or baguette.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- 2 --\u003e\n\u003cdiv style=\"margin-bottom: 30px;\"\u003e\n\u003ch3 style=\"font-size: 22px;\"\u003e🔥 ② American BBQ \/ Low \u0026amp; Slow\u003c\/h3\u003e\n\u003cp\u003eBoneless Short Rib is also very suitable for low-and-slow roasting.\u003c\/p\u003e\n\u003cp\u003eSeason the surface with:\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003eSea salt · Black pepper · Paprika · Garlic powder\u003c\/p\u003e\n\u003cp\u003eSlow-roast at low temperature until tender inside, then finish with high heat to char the surface.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- 3 --\u003e\n\u003cdiv style=\"margin-bottom: 30px;\"\u003e\n\u003ch3 style=\"font-size: 22px;\"\u003e🍛 ③ Curry Short Rib\u003c\/h3\u003e\n\u003cp\u003eShort Rib has a rich beef flavour, making it perfect for curries with strong flavours.\u003c\/p\u003e\n\u003cp\u003eAdd potatoes, onions and carrots to slow-cook; served with white rice makes a very satisfying meal.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- 4 --\u003e\n\u003cdiv style=\"margin-bottom: 30px;\"\u003e\n\u003ch3 style=\"font-size: 22px;\"\u003e🥢 ④ Japanese Yakiniku\u003c\/h3\u003e\n\u003cp\u003eSlice partially thawed beef against the grain into thick steak slices suitable for Yakiniku, then sear at high heat.\u003c\/p\u003e\n\u003cp\u003eCan be served with:\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003eSea salt · Wasabi · Japanese Yakiniku sauce · Sliced garlic\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- 5 --\u003e\n\u003cdiv style=\"margin-bottom: 30px;\"\u003e\n\u003ch3 style=\"font-size: 22px;\"\u003e🇰🇷 ⑤ Korean Galbi Style\u003c\/h3\u003e\n\u003cp\u003eAlthough this is a boneless version, it is still very suitable for Korean Short Rib flavours.\u003c\/p\u003e\n\u003cp\u003eUse:\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003eSoy sauce · Pear puree · Garlic puree · Sesame oil · Sugar · Black pepper\u003c\/p\u003e\n\u003cp\u003eMarinate then pan-fry or grill; pairs well with rice.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- 6 --\u003e\n\u003cdiv style=\"margin-bottom: 30px;\"\u003e\n\u003ch3 style=\"font-size: 22px;\"\u003e🍚 ⑥ Black Angus Beef Bowl\u003c\/h3\u003e\n\u003cp\u003eSlice pan-fried or slow-cooked beef and place on hot rice.\u003c\/p\u003e\n\u003cp\u003eServe with a soft-boiled egg, stir-fried onion, garlic slices and a little sauce to make a substantial Black Angus Beef Bowl.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- 7 --\u003e\n\u003cdiv style=\"margin-bottom: 30px;\"\u003e\n\u003ch3 style=\"font-size: 22px;\"\u003e🥘 ⑦ Beef Stew\u003c\/h3\u003e\n\u003cp\u003eThe acidity and sweetness of the tomatoes balance the rich meaty aroma of Short Rib.\u003c\/p\u003e\n\u003cp\u003eSlow-cook with onions, carrots and herbs; a perfect one-pot dish for the family.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- 8 --\u003e\n\u003cdiv style=\"margin-bottom: 38px;\"\u003e\n\u003ch3 style=\"font-size: 22px;\"\u003e🍲 ⑧ Pressure Cooker Short Rib\u003c\/h3\u003e\n\u003cp\u003eIf you don't have time to slow-cook for hours, a pressure cooker is also very suitable for Boneless Short Rib.\u003c\/p\u003e\n\u003cp\u003eThe high-pressure environment speeds up the softening of connective tissue, ideal for a weekday dinner.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- 1855 OFFICIAL STYLE RECIPE --\u003e\n\u003cdiv style=\"background: #111; color: #fff; border-radius: 20px; padding: 30px; margin-bottom: 38px;\"\u003e\n\u003cdiv style=\"font-size: 12px; color: #deb86c; letter-spacing: 3px; font-weight: 800;\"\u003eCLASSIC SHORT RIB STYLE\u003c\/div\u003e\n\u003ch2 style=\"font-size: 29px; color: #fff; margin: 8px 0 16px;\"\u003e🍷 Classic Red Wine Slow-Braised Short Rib\u003c\/h2\u003e\n\u003cdiv style=\"color: #e9e9e9;\"\u003e\n\u003cstrong style=\"color: #deb86c;\"\u003eStep 1｜Cutting\u003c\/strong\u003e\u003cbr\u003eDivide the half-cut Short Rib into larger stewing pieces as needed.\u003cbr\u003e\u003cbr\u003e\u003cstrong style=\"color: #deb86c;\"\u003eStep 2｜Pat Dry \u0026amp; Season\u003c\/strong\u003e\u003cbr\u003ePat the surface dry with kitchen paper, then add sea salt and black pepper.\u003cbr\u003e\u003cbr\u003e\u003cstrong style=\"color: #deb86c;\"\u003eStep 3｜Sear at High Heat\u003c\/strong\u003e\u003cbr\u003eSear all sides of the beef until dark brown to build a caramelised aroma.\u003cbr\u003e\u003cbr\u003e\u003cstrong style=\"color: #deb86c;\"\u003eStep 4 | Sautéing Vegetables\u003c\/strong\u003e\u003cbr\u003eAdd onion, carrot, celery, and garlic, and sauté until fragrant.\u003cbr\u003e\u003cbr\u003e\u003cstrong style=\"color: #deb86c;\"\u003eStep 5｜Add Tomato Paste\u003c\/strong\u003e\u003cbr\u003eFry until the tomato paste starts to caramelize.\u003cbr\u003e\u003cbr\u003e\u003cstrong style=\"color: #deb86c;\"\u003eStep 6｜Add Red Wine\u003c\/strong\u003e\u003cbr\u003ePour in red wine and scrape up the browned bits from the bottom of the pan.\u003cbr\u003e\u003cbr\u003e\u003cstrong style=\"color: #deb86c;\"\u003eStep 7｜Add beef stock and herbs\u003c\/strong\u003e\u003cbr\u003eAdd beef stock, Rosemary, Thyme, Bay Leaf, etc.\u003cbr\u003e\u003cbr\u003e\u003cstrong style=\"color: #deb86c;\"\u003eStep 8｜Low and slow braise\u003c\/strong\u003e\u003cbr\u003eCover and simmer until the beef reaches the desired level of tenderness.\u003cbr\u003e\u003cbr\u003e\u003cstrong style=\"color: #deb86c;\"\u003eStep 9｜Reduce the sauce\u003c\/strong\u003e\u003cbr\u003eRemove the beef, reduce the remaining sauce, and pour it back over the beef.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- SLOW COOK --\u003e\n\u003cdiv style=\"background: #f7f3ec; border-radius: 18px; padding: 28px; margin-bottom: 38px;\"\u003e\n\u003ch2 style=\"font-size: 28px; margin-top: 0;\"\u003e⏱️ How long to cook boneless short ribs?\u003c\/h2\u003e\n\u003cp\u003eShort Ribs are the least suitable for relying on a single fixed time.\u003c\/p\u003e\n\u003cp\u003eThe actual time required depends on:\u003c\/p\u003e\n\u003cp\u003e✔ Size of each piece\u003cbr\u003e✔ Thickness of the cut\u003cbr\u003e✔ Cooking method\u003cbr\u003e✔ Cookware\u003cbr\u003e✔ Temperature\u003cbr\u003e✔ Desired tenderness\u003c\/p\u003e\n\u003cp\u003eUSDA general beef safety and cooking information gives a braising reference time of approximately \u003cstrong\u003e1.5–2.5 hours\u003c\/strong\u003e for Short Ribs; 1855's own red wine braised Short Rib recipe uses a lower temperature, approximately \u003cstrong\u003e3.5–4 hours\u003c\/strong\u003e, so actual cooking should be based on whether the meat reaches the ideal state.\u003c\/p\u003e\n\u003cdiv style=\"background: #fff; border-left: 4px solid #8f1d1d; padding: 16px 18px; border-radius: 8px;\"\u003e\n\u003cstrong\u003eMost reliable method:\u003c\/strong\u003e Use a fork test. When the meat is easily pierced and the fibers are tender, but the whole piece still maintains its shape, it is usually in an ideal state.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- HOW TO CUT --\u003e\n\u003cdiv style=\"margin-bottom: 38px;\"\u003e\n\u003ch2 style=\"font-size: 28px; margin-bottom: 14px; border-left: 5px solid #8f1d1d; padding-left: 14px;\"\u003e🔪 How to handle half-cut whole cuts?\u003c\/h2\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; border: 1px solid #e4e4e4;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"background: #f9f2ea;\"\u003e\n\u003ctd style=\"padding: 14px; font-weight: 800; width: 32%; border-bottom: 1px solid #ddd;\"\u003eCut into large pieces\u003c\/td\u003e\n\u003ctd style=\"padding: 14px; border-bottom: 1px solid #ddd;\"\u003eRed wine stew \/ Curry \/ Tomato stew\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 14px; font-weight: 800; border-bottom: 1px solid #ddd;\"\u003eSlice into thick strips\u003c\/td\u003e\n\u003ctd style=\"padding: 14px; border-bottom: 1px solid #ddd;\"\u003eBBQ \/ Slow Roast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background: #f9f2ea;\"\u003e\n\u003ctd style=\"padding: 14px; font-weight: 800; border-bottom: 1px solid #ddd;\"\u003eCut thin\u003c\/td\u003e\n\u003ctd style=\"padding: 14px; border-bottom: 1px solid #ddd;\"\u003eJapanese Yakiniku \/ Korean-style soy-braised\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 14px; font-weight: 800;\"\u003eSlice after cooking\u003c\/td\u003e\n\u003ctd style=\"padding: 14px;\"\u003eBeef Bowl \/ Sandwich \/ Salad\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c!-- AGAINST GRAIN --\u003e\n\u003cdiv style=\"margin-bottom: 38px;\"\u003e\n\u003ch2 style=\"font-size: 28px; margin-bottom: 14px; border-left: 5px solid #8f1d1d; padding-left: 14px;\"\u003e🔪 Remember to cut against the grain when quick-frying \/ grilling\u003c\/h2\u003e\n\u003cp\u003eIf using Short Rib for thin-cut yakiniku, the cutting method is very important for the texture.\u003c\/p\u003e\n\u003cp\u003eFirst observe the direction of the muscle fibers, then cut with the knife perpendicular to the fiber direction to shorten the muscle fibers that need to be bitten through with each bite.\u003c\/p\u003e\n\u003cdiv style=\"background: #f7f3ed; border-radius: 12px; padding: 18px;\"\u003e\n\u003cstrong\u003eSimple rule:\u003c\/strong\u003e\u003cbr\u003eThe meat grain extends towards '→', cut the knife as much as possible towards '↓'.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- DEFROST --\u003e\n\u003cdiv style=\"margin-bottom: 38px;\"\u003e\n\u003ch2 style=\"font-size: 28px; margin-bottom: 14px; border-left: 5px solid #8f1d1d; padding-left: 14px;\"\u003e❄️ Recommended Thawing Method\u003c\/h2\u003e\n\u003cp\u003eWhole beef cuts are recommended to be \u003cstrong\u003eslow-thawed in the refrigerator\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cdiv style=\"background: #f3f7fa; border: 1px solid #dce5ea; border-radius: 14px; padding: 21px;\"\u003e① Keep the original vacuum packaging intact\u003cbr\u003e② Place in the fridge at approximately 0–4°C in advance\u003cbr\u003e③ Allow the beef to thaw slowly and completely\u003cbr\u003e④ After removing from the bag, pour away excess meat juices\u003cbr\u003e⑤ Pat the surface dry with kitchen paper\u003cbr\u003e⑥ Cut according to cooking needs\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- COLOR --\u003e\n\u003cdiv style=\"margin-bottom: 38px;\"\u003e\n\u003ch2 style=\"font-size: 28px; margin-bottom: 14px; border-left: 5px solid #8f1d1d; padding-left: 14px;\"\u003e💡 Is the vacuum-sealed beef color darker normal?\u003c\/h2\u003e\n\u003cp\u003eThe oxygen content inside the vacuum bag is lower, so the beef may appear a darker red or purplish-red.\u003c\/p\u003e\n\u003cp\u003eAfter opening the bag and exposing it to air, the meat color will generally change gradually.\u003c\/p\u003e\n\u003cp\u003eTherefore, the quality of the beef cannot be judged simply by the depth of color inside the vacuum packaging.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- WHO --\u003e\n\u003cdiv style=\"background: #faf4ed; border-radius: 18px; padding: 28px; margin-bottom: 38px;\"\u003e\n\u003ch2 style=\"font-size: 28px; margin-top: 0;\"\u003e👌 Who is this 1855 boneless short rib especially suitable for?\u003c\/h2\u003e\n\u003cp\u003e✔️ Likes Black Angus beef\u003cbr\u003e✔️ Likes a rich beef flavor\u003cbr\u003e✔️ Likes Short Rib\u003cbr\u003e✔️ You like red wine braised beef\u003cbr\u003e✔️ Frequently does BBQ\u003cbr\u003e✔️ You have a Slow Cooker \/ Pressure Cooker\u003cbr\u003e✔️ Likes Japanese \/ Korean yakiniku\u003cbr\u003e✔️ Wants to buy whole cuts to cut themselves\u003cbr\u003e✔️ Finds the full commercial whole cut too large and wants a more practical portion\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- PRODUCT INFO --\u003e\n\u003cdiv style=\"border: 2px solid #8f1d1d; border-radius: 20px; overflow: hidden; margin-bottom: 32px;\"\u003e\n\u003cdiv style=\"background: linear-gradient(90deg,#260a0a,#8d1c1c); color: #fff; font-size: 22px; font-weight: 900; padding: 16px 21px;\"\u003ePRODUCT INFORMATION｜Product Information\u003c\/div\u003e\n\u003cdiv style=\"padding: 8px 21px 20px;\"\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 13px 5px; border-bottom: 1px solid #eee; width: 35%; font-weight: bold;\"\u003eProduct Name\u003c\/td\u003e\n\u003ctd style=\"padding: 13px 5px; border-bottom: 1px solid #eee;\"\u003e1855 US Black Angus Boneless Short Rib Half Cut\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 13px 5px; border-bottom: 1px solid #eee; font-weight: bold;\"\u003eEnglish Name\u003c\/td\u003e\n\u003ctd style=\"padding: 13px 5px; border-bottom: 1px solid #eee;\"\u003e1855 Black Angus Boneless Short Rib - Half Cut\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 13px 5px; border-bottom: 1px solid #eee; font-weight: bold;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 13px 5px; border-bottom: 1px solid #eee;\"\u003e1855 Black Angus Beef\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 13px 5px; border-bottom: 1px solid #eee; font-weight: bold;\"\u003eBreed\u003c\/td\u003e\n\u003ctd style=\"padding: 13px 5px; border-bottom: 1px solid #eee;\"\u003eBlack Angus\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 13px 5px; border-bottom: 1px solid #eee; font-weight: bold;\"\u003eCut\u003c\/td\u003e\n\u003ctd style=\"padding: 13px 5px; border-bottom: 1px solid #eee;\"\u003eBoneless Short Rib\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 13px 5px; border-bottom: 1px solid #eee; font-weight: bold;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 13px 5px; border-bottom: 1px solid #eee;\"\u003eUS\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 13px 5px; border-bottom: 1px solid #eee; font-weight: bold;\"\u003eSpecification\u003c\/td\u003e\n\u003ctd style=\"padding: 13px 5px; border-bottom: 1px solid #eee;\"\u003eHalf Cut Whole Cut \/ Half Cut\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 13px 5px; border-bottom: 1px solid #eee; font-weight: bold;\"\u003eBrand Quality Grade\u003c\/td\u003e\n\u003ctd style=\"padding: 13px 5px; border-bottom: 1px solid #eee;\"\u003e1855 brand supplies USDA Prime and Upper 2\/3 Choice; actual grade is subject to the marking on this batch of products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 13px 5px; border-bottom: 1px solid #eee; font-weight: bold;\"\u003ePackaging\u003c\/td\u003e\n\u003ctd style=\"padding: 13px 5px; border-bottom: 1px solid #eee;\"\u003eFrozen vacuum packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 13px 5px; font-weight: bold;\"\u003eRecommended Cooking\u003c\/td\u003e\n\u003ctd style=\"padding: 13px 5px;\"\u003eRed Wine Stew, BBQ, Slow Roast, Curry, Japanese Yakiniku, Korean Soy-Glazed, Beef Bowl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- CTA --\u003e\n\u003cdiv style=\"text-align: center; background: linear-gradient(135deg,#080808,#541515); padding: 37px 24px; border-radius: 21px; color: #fff; margin-bottom: 28px;\"\u003e\n\u003cdiv style=\"font-size: 13px; color: #deb86c; letter-spacing: 3px; font-weight: 800;\"\u003e1855 BLACK ANGUS BEEF\u003c\/div\u003e\n\u003ch2 style=\"font-size: 32px; color: #fff; margin: 10px 0;\"\u003eBlack Angus × Boneless Short Rib\u003c\/h2\u003e\n\u003cp style=\"font-size: 20px; color: #deb86c; font-weight: 800; margin: 8px 0 15px;\"\u003eRich Beef Flavor · Thick Meat Texture · Half-cut is more convenient\u003c\/p\u003e\n\u003cp style=\"max-width: 710px; margin: 0 auto; color: #eee;\"\u003eThe most wonderful part of a Short Rib is never about finishing the sear in a few minutes. Give it a little heat and a little time, let the meat aroma, fat, and sauce blend slowly. A good Black Angus Short Rib can turn a family Comfort Food into a truly restaurant-level main course.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- FOOTNOTE --\u003e\n\u003cdiv style=\"font-size: 12px; color: #777; line-height: 1.75; padding: 0 4px 20px;\"\u003eBeef is a natural product; actual weight, shape, meat color, marbling, fat ratio, connective tissue, and grain may vary between batches. \"Half-cut\" refers to a piece cut from a larger original cut for more convenient retail and household handling; actual shape and weight are subject to the product received. 1855 Black Angus Beef supplies USDA Prime and Upper 2\/3 Choice grades; the actual USDA quality grade of this product is subject to the actual product label, outer box, or supplier data. Product images are for reference only.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"3.82 lb","offer_id":60090501693726,"sku":"1855BLACKANG-LB-03820-01","price":687.6,"currency_code":"HKD","in_stock":false},{"title":"4.02 lb","offer_id":60090509394206,"sku":"1855BLACKANG-LB-04020-02","price":723.6,"currency_code":"HKD","in_stock":false},{"title":"3.08 lb","offer_id":60090509459742,"sku":"1855BLACKANG-LB-03080-03","price":554.4,"currency_code":"HKD","in_stock":false},{"title":"3.68 lb","offer_id":60090509492510,"sku":"1855BLACKANG-LB-03680-04","price":662.4,"currency_code":"HKD","in_stock":false},{"title":"3.76 lb","offer_id":60090510573854,"sku":"1855BLACKANG-LB-03760-06","price":676.8,"currency_code":"HKD","in_stock":false},{"title":"3.12 lb","offer_id":60152374198558,"sku":"1855BLACKANG-LB-03120-01","price":561.6,"currency_code":"HKD","in_stock":false},{"title":"3.88 lb","offer_id":60152414667038,"sku":"1855BLACKANG-LB-03880-02","price":698.4,"currency_code":"HKD","in_stock":false},{"title":"4.2 lb","offer_id":60152443633950,"sku":"1855BLACKANG-LB-04200-03","price":756.0,"currency_code":"HKD","in_stock":false},{"title":"2.12 lb","offer_id":60152457199902,"sku":"1855BLACKANG-LB-02120-04","price":381.6,"currency_code":"HKD","in_stock":false},{"title":"3.44 lb","offer_id":60152474796318,"sku":"1855BLACKANG-LB-03440-05","price":619.2,"currency_code":"HKD","in_stock":true},{"title":"3.2 lb","offer_id":60152491671838,"sku":"1855BLACKANG-LB-03200-06","price":576.0,"currency_code":"HKD","in_stock":false},{"title":"3.64 lb","offer_id":60152505008414,"sku":"1855BLACKANG-LB-03640-07","price":655.2,"currency_code":"HKD","in_stock":false},{"title":"3.7 lb","offer_id":60152520343838,"sku":"1855BLACKANG-LB-03700-08","price":666.0,"currency_code":"HKD","in_stock":true},{"title":"4.04 lb","offer_id":60152537350430,"sku":"1855BLACKANG-LB-04040-09","price":727.2,"currency_code":"HKD","in_stock":false},{"title":"2.98 lb","offer_id":60152550261022,"sku":"1855BLACKANG-LB-02980-10","price":536.4,"currency_code":"HKD","in_stock":false},{"title":"3.44 lb (2)","offer_id":60152556126494,"sku":"1855BLACKANG-LB-03440-11","price":619.2,"currency_code":"HKD","in_stock":false},{"title":"2.44 lb","offer_id":60152570642718,"sku":"1855BLACKANG-LB-02440-12","price":439.2,"currency_code":"HKD","in_stock":false},{"title":"3.46 lb","offer_id":60314408288542,"sku":"1855BLACKANG-LB-03460-01","price":688.54,"currency_code":"HKD","in_stock":true},{"title":"2.76 lb","offer_id":60314408780062,"sku":"1855BLACKANG-LB-02760-02","price":549.24,"currency_code":"HKD","in_stock":true},{"title":"4.24 lb","offer_id":60314409861406,"sku":"1855BLACKANG-LB-04240-03","price":843.76,"currency_code":"HKD","in_stock":true},{"title":"3.06 lb","offer_id":60314410483998,"sku":"1855BLACKANG-LB-03060-04","price":608.94,"currency_code":"HKD","in_stock":true},{"title":"3.04 lb","offer_id":60314411303198,"sku":"1855BLACKANG-LB-03040-05","price":604.96,"currency_code":"HKD","in_stock":false},{"title":"3.26 lb","offer_id":60314411630878,"sku":"1855BLACKANG-LB-03260-06","price":648.74,"currency_code":"HKD","in_stock":true},{"title":"3.62 lb","offer_id":60314412024094,"sku":"1855BLACKANG-LB-03620-07","price":720.38,"currency_code":"HKD","in_stock":true},{"title":"3.94 lb","offer_id":60314414645534,"sku":"1855BLACKANG-LB-03940-08","price":784.06,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/1855_c3ea2ff3-35d3-49b1-9145-7bd5238da8c3.png?v=1789817405"},{"product_id":"ibp-usda-prime-porterhouse-steak-1","title":"US IBP USDA Prime Porterhouse Steak | Sirloin \u0026 Tenderloin | ⚠️ Frozen","description":"\u003cdiv style=\"max-width:900px;margin:0 auto;font-family:-apple-system,BlinkMacSystemFont,'Segoe UI','PingFang HK','Noto Sans TC','Microsoft JhengHei',Arial,sans-serif;color:#292623;line-height:1.8;\"\u003e\n\n  \u003c!-- HERO --\u003e\n  \u003cdiv style=\"\n    background:linear-gradient(135deg,#15100d 0%,#3d2118 52%,#8c2019 100%);\n    border-radius:20px;\n    padding:40px 28px;\n    margin-bottom:24px;\n    color:#fff;\n    text-align:center;\n    box-shadow:0 10px 30px rgba(0,0,0,.15);\n  \"\u003e\n\n    \u003cdiv style=\"\n      display:inline-block;\n      padding:6px 15px;\n      border:1px solid rgba(255,217,150,.65);\n      border-radius:30px;\n      font-size:13px;\n      letter-spacing:2px;\n      color:#f7d9a0;\n      margin-bottom:14px;\n    \"\u003e\n      USDA PRIME · PREMIUM U.S. BEEF\n    \u003c\/div\u003e\n\n    \u003ch2 style=\"\n      margin:0;\n      font-size:31px;\n      line-height:1.35;\n      font-weight:800;\n      color:#fff;\n    \"\u003e\n      美國 IBP USDA Prime\u003cbr\u003e\n      極佳級紅屋牛扒\n    \u003c\/h2\u003e\n\n    \u003cdiv style=\"\n      margin-top:9px;\n      color:#ffd18a;\n      font-size:19px;\n      font-weight:700;\n      letter-spacing:.5px;\n    \"\u003e\n      Porterhouse Steak\n    \u003c\/div\u003e\n\n    \u003cp style=\"\n      max-width:700px;\n      margin:20px auto 0;\n      color:#fff7ec;\n      font-size:16px;\n      line-height:1.9;\n    \"\u003e\n      一塊牛扒，同時品嚐\n      \u003cstrong style=\"color:#ffd17e;\"\u003e西冷的濃郁牛味\u003c\/strong\u003e\n      與\n      \u003cstrong style=\"color:#ffd17e;\"\u003e牛柳的柔嫩細緻\u003c\/strong\u003e。\n      再配上 USDA Prime 級別的豐富油花，\n      是極具份量感與滿足感的經典美式 Steakhouse 牛扒。\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- WHAT IS PORTERHOUSE --\u003e\n  \u003cdiv style=\"\n    background:#fff;\n    border:1px solid #eaded5;\n    border-radius:18px;\n    padding:27px;\n    margin-bottom:22px;\n  \"\u003e\n\n    \u003ch3 style=\"\n      margin:0 0 14px;\n      color:#81231c;\n      font-size:23px;\n      font-weight:800;\n    \"\u003e\n      🥩 什麼是 Porterhouse 紅屋牛扒？\n    \u003c\/h3\u003e\n\n    \u003cp style=\"margin:0 0 14px;\"\u003e\n      \u003cstrong\u003ePorterhouse Steak 紅屋牛扒\u003c\/strong\u003e\n      是牛隻 Short Loin 腰脊部位切出的經典帶骨牛扒。\n      中央標誌性的 T 字骨將兩種頂級牛扒部位分隔開：\n      一邊是\u003cstrong\u003eStrip 西冷\u003c\/strong\u003e，\n      另一邊則是\u003cstrong\u003eTenderloin 牛柳\u003c\/strong\u003e。\n    \u003c\/p\u003e\n\n    \u003cp style=\"margin:0 0 14px;\"\u003e\n      西冷提供較濃郁、扎實的牛肉風味，\n      牛柳則以細緻柔嫩的口感見稱。\n      一塊 Porterhouse 就可以同時品嚐兩種完全不同的牛扒體驗。\n    \u003c\/p\u003e\n\n    \u003cp style=\"margin:0;\"\u003e\n      Porterhouse 與 T-Bone 外形相似，\n      最大分別在於\n      \u003cstrong\u003ePorterhouse 的牛柳部分通常更大\u003c\/strong\u003e，\n      所以亦經常被視為更具份量感的一款經典帶骨牛扒。\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- SELLING POINTS --\u003e\n  \u003cdiv style=\"\n    background:#fbf5ed;\n    border-radius:18px;\n    padding:27px;\n    margin-bottom:22px;\n  \"\u003e\n\n    \u003ch3 style=\"\n      margin:0 0 22px;\n      text-align:center;\n      font-size:23px;\n      color:#672019;\n      font-weight:800;\n    \"\u003e\n      為什麼值得試？\n    \u003c\/h3\u003e\n\n    \u003cdiv style=\"\n      display:grid;\n      grid-template-columns:repeat(2,minmax(0,1fr));\n      gap:14px;\n    \"\u003e\n\n      \u003cdiv style=\"\n        background:#fff;\n        border:1px solid #ead9c9;\n        border-radius:14px;\n        padding:20px;\n      \"\u003e\n        \u003cdiv style=\"font-size:28px;margin-bottom:7px;\"\u003e🇺🇸\u003c\/div\u003e\n        \u003cdiv style=\"font-size:17px;font-weight:800;color:#85271f;\"\u003e\n          USDA Prime 極佳級\n        \u003c\/div\u003e\n        \u003cdiv style=\"font-size:14px;color:#68605a;margin-top:5px;\"\u003e\n          美國 USDA 最高品質等級，對油花及牛肉品質有明確標準，適合追求高質素牛扒的客人。\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"\n        background:#fff;\n        border:1px solid #ead9c9;\n        border-radius:14px;\n        padding:20px;\n      \"\u003e\n        \u003cdiv style=\"font-size:28px;margin-bottom:7px;\"\u003e🥩\u003c\/div\u003e\n        \u003cdiv style=\"font-size:17px;font-weight:800;color:#85271f;\"\u003e\n          一扒雙享\n        \u003c\/div\u003e\n        \u003cdiv style=\"font-size:14px;color:#68605a;margin-top:5px;\"\u003e\n          一邊西冷、一邊牛柳，一件牛扒同時品嚐濃郁牛味與柔嫩口感。\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"\n        background:#fff;\n        border:1px solid #ead9c9;\n        border-radius:14px;\n        padding:20px;\n      \"\u003e\n        \u003cdiv style=\"font-size:28px;margin-bottom:7px;\"\u003e✨\u003c\/div\u003e\n        \u003cdiv style=\"font-size:17px;font-weight:800;color:#85271f;\"\u003e\n          Prime 細緻油花\n        \u003c\/div\u003e\n        \u003cdiv style=\"font-size:14px;color:#68605a;margin-top:5px;\"\u003e\n          細緻油花在烹調過程中帶出香氣與肉汁感，令整體風味更加飽滿。\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"\n        background:#fff;\n        border:1px solid #ead9c9;\n        border-radius:14px;\n        padding:20px;\n      \"\u003e\n        \u003cdiv style=\"font-size:28px;margin-bottom:7px;\"\u003e🔥\u003c\/div\u003e\n        \u003cdiv style=\"font-size:17px;font-weight:800;color:#85271f;\"\u003e\n          Steakhouse 經典部位\n        \u003c\/div\u003e\n        \u003cdiv style=\"font-size:14px;color:#68605a;margin-top:5px;\"\u003e\n          大份量帶骨造型極具存在感，適合香煎、炭燒、BBQ及焗爐烹調。\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- PRIME --\u003e\n  \u003cdiv style=\"\n    background:#201915;\n    color:#fff;\n    border-radius:18px;\n    padding:28px;\n    margin-bottom:22px;\n  \"\u003e\n\n    \u003cdiv style=\"\n      font-size:12px;\n      letter-spacing:2px;\n      color:#dcb66e;\n      margin-bottom:7px;\n    \"\u003e\n      USDA PRIME\n    \u003c\/div\u003e\n\n    \u003ch3 style=\"\n      margin:0 0 13px;\n      color:#fff;\n      font-size:23px;\n      font-weight:800;\n    \"\u003e\n      ⭐ USDA Prime 有什麼不同？\n    \u003c\/h3\u003e\n\n    \u003cp style=\"margin:0 0 12px;color:#eee4da;\"\u003e\n      USDA Prime 是美國 USDA 牛肉品質分級中的最高等級。\n      分級其中一個重要因素就是牛肉肌肉之間的\n      \u003cstrong style=\"color:#ffd48c;\"\u003eMarbling 油花\u003c\/strong\u003e。\n    \u003c\/p\u003e\n\n    \u003cp style=\"margin:0;color:#eee4da;\"\u003e\n      Prime 級牛肉具有較豐富的油花，\n      加熱後能帶出更充足的香氣、肉汁感及柔嫩口感。\n      對 Porterhouse 這類適合高溫香煎及燒烤的部位尤其吸引。\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- TWO STEAKS --\u003e\n  \u003cdiv style=\"\n    background:#fff;\n    border:1px solid #e8ded4;\n    border-radius:18px;\n    overflow:hidden;\n    margin-bottom:22px;\n  \"\u003e\n\n    \u003cdiv style=\"\n      background:#96271e;\n      color:#fff;\n      padding:16px 23px;\n      font-size:21px;\n      font-weight:800;\n    \"\u003e\n      🔪 一塊 Porterhouse · 兩種牛扒體驗\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"\n      display:grid;\n      grid-template-columns:repeat(2,minmax(0,1fr));\n    \"\u003e\n\n      \u003cdiv style=\"\n        padding:25px;\n        border-right:1px solid #eee1d6;\n      \"\u003e\n        \u003cdiv style=\"\n          font-size:13px;\n          color:#9b3026;\n          font-weight:700;\n          letter-spacing:1px;\n          margin-bottom:5px;\n        \"\u003e\n          STRIP\n        \u003c\/div\u003e\n\n        \u003cdiv style=\"\n          font-size:22px;\n          font-weight:800;\n          color:#302720;\n          margin-bottom:8px;\n        \"\u003e\n          西冷\n        \u003c\/div\u003e\n\n        \u003cp style=\"margin:0;font-size:15px;color:#666;\"\u003e\n          肉感較突出，牛味濃郁，\n          配合 Prime 級油花，\n          香煎後帶有豐富牛肉香氣及肉汁感。\n        \u003c\/p\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"padding:25px;\"\u003e\n\n        \u003cdiv style=\"\n          font-size:13px;\n          color:#9b3026;\n          font-weight:700;\n          letter-spacing:1px;\n          margin-bottom:5px;\n        \"\u003e\n          TENDERLOIN\n        \u003c\/div\u003e\n\n        \u003cdiv style=\"\n          font-size:22px;\n          font-weight:800;\n          color:#302720;\n          margin-bottom:8px;\n        \"\u003e\n          牛柳\n        \u003c\/div\u003e\n\n        \u003cp style=\"margin:0;font-size:15px;color:#666;\"\u003e\n          牛隻其中最柔嫩的部位之一，\n          肉質細緻、柔軟，\n          與另一邊較有肉感的西冷形成鮮明對比。\n        \u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- PORTERHOUSE VS T-BONE --\u003e\n  \u003cdiv style=\"\n    background:linear-gradient(135deg,#fff9ee 0%,#f5e5ce 100%);\n    border:1px solid #ead1ae;\n    border-radius:18px;\n    padding:26px;\n    margin-bottom:22px;\n  \"\u003e\n\n    \u003ch3 style=\"\n      margin:0 0 13px;\n      font-size:22px;\n      color:#76241d;\n      font-weight:800;\n    \"\u003e\n      👑 Porterhouse 同 T-Bone 有什麼分別？\n    \u003c\/h3\u003e\n\n    \u003cp style=\"margin:0 0 12px;\"\u003e\n      兩者同樣由\u003cstrong\u003e西冷＋牛柳＋T字骨\u003c\/strong\u003e組成，\n      所以外觀看起來非常相似。\n    \u003c\/p\u003e\n\n    \u003cp style=\"\n      margin:0;\n      background:#fff;\n      border-radius:12px;\n      padding:16px 18px;\n    \"\u003e\n      \u003cstrong style=\"color:#912a21;\"\u003e\n        最重要的分別：\n      \u003c\/strong\u003e\u003cbr\u003e\n      Porterhouse 位於牛柳較粗的一端，\n      因此\u003cstrong\u003e牛柳部分通常比 T-Bone 更大\u003c\/strong\u003e。\n      想一塊牛扒同時食到更多牛柳，\n      Porterhouse 就特別吸引。\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- FLAVOUR --\u003e\n  \u003cdiv style=\"\n    background:#fff;\n    border:1px solid #ece3db;\n    border-radius:18px;\n    overflow:hidden;\n    margin-bottom:22px;\n  \"\u003e\n\n    \u003cdiv style=\"\n      background:#25201d;\n      color:#fff;\n      padding:15px 23px;\n      font-size:20px;\n      font-weight:800;\n    \"\u003e\n      👅 風味 \u0026amp; 口感\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"padding:24px;\"\u003e\n\n      \u003cdiv style=\"margin-bottom:16px;\"\u003e\n        \u003cstrong\u003e牛肉風味\u003c\/strong\u003e\n        \u003cspan style=\"float:right;color:#922a21;font-weight:700;\"\u003e濃郁\u003c\/span\u003e\n        \u003cdiv style=\"height:8px;background:#eee7e2;border-radius:10px;margin-top:7px;overflow:hidden;\"\u003e\n          \u003cdiv style=\"width:92%;height:100%;background:#a7352b;\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"margin-bottom:16px;\"\u003e\n        \u003cstrong\u003e油花\u003c\/strong\u003e\n        \u003cspan style=\"float:right;color:#922a21;font-weight:700;\"\u003e豐富\u003c\/span\u003e\n        \u003cdiv style=\"height:8px;background:#eee7e2;border-radius:10px;margin-top:7px;overflow:hidden;\"\u003e\n          \u003cdiv style=\"width:90%;height:100%;background:#a7352b;\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"margin-bottom:16px;\"\u003e\n        \u003cstrong\u003e肉汁感\u003c\/strong\u003e\n        \u003cspan style=\"float:right;color:#922a21;font-weight:700;\"\u003e豐富\u003c\/span\u003e\n        \u003cdiv style=\"height:8px;background:#eee7e2;border-radius:10px;margin-top:7px;overflow:hidden;\"\u003e\n          \u003cdiv style=\"width:90%;height:100%;background:#a7352b;\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv\u003e\n        \u003cstrong\u003e燒烤 \/ 香煎推薦度\u003c\/strong\u003e\n        \u003cspan style=\"float:right;color:#922a21;font-weight:700;\"\u003e★★★★★\u003c\/span\u003e\n        \u003cdiv style=\"height:8px;background:#eee7e2;border-radius:10px;margin-top:7px;overflow:hidden;\"\u003e\n          \u003cdiv style=\"width:98%;height:100%;background:#a7352b;\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- COOKING --\u003e\n  \u003cdiv style=\"\n    background:#f8f0e7;\n    border-radius:18px;\n    padding:27px;\n    margin-bottom:22px;\n  \"\u003e\n\n    \u003ch3 style=\"\n      margin:0 0 20px;\n      text-align:center;\n      font-size:23px;\n      color:#75271f;\n      font-weight:800;\n    \"\u003e\n      🔥 推薦食法\n    \u003c\/h3\u003e\n\n    \u003cdiv style=\"\n      display:grid;\n      grid-template-columns:repeat(2,minmax(0,1fr));\n      gap:13px;\n    \"\u003e\n\n      \u003cdiv style=\"background:#fff;border-radius:13px;padding:18px;\"\u003e\n        \u003cstrong style=\"font-size:17px;color:#992d24;\"\u003e\n          🥩 鑄鐵鍋香煎\n        \u003c\/strong\u003e\n        \u003cp style=\"margin:7px 0 0;font-size:14px;color:#666;\"\u003e\n          高溫將表面煎至焦香，\n          加入牛油、蒜頭及香草，\n          特別適合厚切 Porterhouse。\n        \u003c\/p\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"background:#fff;border-radius:13px;padding:18px;\"\u003e\n        \u003cstrong style=\"font-size:17px;color:#992d24;\"\u003e\n          🔥 炭燒 \/ BBQ\n        \u003c\/strong\u003e\n        \u003cp style=\"margin:7px 0 0;font-size:14px;color:#666;\"\u003e\n          帶骨牛扒非常適合炭火燒烤，\n          高溫焦香配合 Prime 油花，\n          牛肉風味更加突出。\n        \u003c\/p\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"background:#fff;border-radius:13px;padding:18px;\"\u003e\n        \u003cstrong style=\"font-size:17px;color:#992d24;\"\u003e\n          ♨️ Reverse Sear\n        \u003c\/strong\u003e\n        \u003cp style=\"margin:7px 0 0;font-size:14px;color:#666;\"\u003e\n          先以較低溫度慢慢加熱，\n          最後高溫煎香表面，\n          特別適合較厚身的帶骨牛扒。\n        \u003c\/p\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"background:#fff;border-radius:13px;padding:18px;\"\u003e\n        \u003cstrong style=\"font-size:17px;color:#992d24;\"\u003e\n          🍷 Steakhouse Style\n        \u003c\/strong\u003e\n        \u003cp style=\"margin:7px 0 0;font-size:14px;color:#666;\"\u003e\n          只需海鹽及黑椒簡單調味，\n          已能突出 USDA Prime 牛肉本身的風味。\n        \u003c\/p\u003e\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- TIPS --\u003e\n  \u003cdiv style=\"\n    border-left:5px solid #bd3528;\n    background:#fff8ed;\n    border-radius:12px;\n    padding:22px;\n    margin-bottom:22px;\n  \"\u003e\n\n    \u003cdiv style=\"\n      font-size:19px;\n      font-weight:800;\n      color:#79271f;\n      margin-bottom:10px;\n    \"\u003e\n      💡 新樂煮食小貼士\n    \u003c\/div\u003e\n\n    \u003cp style=\"margin:0 0 9px;\"\u003e\n      \u003cstrong\u003e① 烹調前充分解凍。\u003c\/strong\u003e\n      建議放雪櫃冷藏慢慢解凍，\n      烹調前印乾表面水分，更容易煎出漂亮焦香。\n    \u003c\/p\u003e\n\n    \u003cp style=\"margin:0 0 9px;\"\u003e\n      \u003cstrong\u003e② Porterhouse 兩邊熟成速度略有不同。\u003c\/strong\u003e\n      牛柳部分較細嫩，可在香煎時稍微遠離最猛烈的熱源，\n      避免過熟。\n    \u003c\/p\u003e\n\n    \u003cp style=\"margin:0 0 9px;\"\u003e\n      \u003cstrong\u003e③ 厚切牛扒可以考慮 Reverse Sear。\u003c\/strong\u003e\n      先低溫加熱，再以高溫快速煎香表面，\n      較容易控制整塊牛扒的熟度。\n    \u003c\/p\u003e\n\n    \u003cp style=\"margin:0;\"\u003e\n      \u003cstrong\u003e④ 烹調後記得靜置。\u003c\/strong\u003e\n      完成後先靜置約5–10分鐘再切，\n      讓肉汁重新分布，口感更加多汁。\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- PRODUCT INFO --\u003e\n  \u003cdiv style=\"\n    background:#f6f6f5;\n    border-radius:18px;\n    padding:25px;\n    margin-bottom:22px;\n  \"\u003e\n\n    \u003ch3 style=\"\n      margin:0 0 16px;\n      font-size:21px;\n      color:#333;\n      font-weight:800;\n    \"\u003e\n      📦 產品資料\n    \u003c\/h3\u003e\n\n    \u003ctable style=\"\n      width:100%;\n      border-collapse:collapse;\n      font-size:15px;\n    \"\u003e\n      \u003ctbody\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:11px 8px;border-bottom:1px solid #ddd;font-weight:700;width:35%;\"\u003e\n            品牌\n          \u003c\/td\u003e\n          \u003ctd style=\"padding:11px 8px;border-bottom:1px solid #ddd;\"\u003e\n            IBP Trusted Excellence®\n          \u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:11px 8px;border-bottom:1px solid #ddd;font-weight:700;\"\u003e\n            產品名稱\n          \u003c\/td\u003e\n          \u003ctd style=\"padding:11px 8px;border-bottom:1px solid #ddd;\"\u003e\n            Porterhouse Steak \/ 紅屋牛扒\n          \u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:11px 8px;border-bottom:1px solid #ddd;font-weight:700;\"\u003e\n            牛肉等級\n          \u003c\/td\u003e\n          \u003ctd style=\"padding:11px 8px;border-bottom:1px solid #ddd;\"\u003e\n            USDA Prime 極佳級\n          \u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:11px 8px;border-bottom:1px solid #ddd;font-weight:700;\"\u003e\n            結構\n          \u003c\/td\u003e\n          \u003ctd style=\"padding:11px 8px;border-bottom:1px solid #ddd;\"\u003e\n            Strip 西冷 + Tenderloin 牛柳\n          \u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:11px 8px;border-bottom:1px solid #ddd;font-weight:700;\"\u003e\n            產地\n          \u003c\/td\u003e\n          \u003ctd style=\"padding:11px 8px;border-bottom:1px solid #ddd;\"\u003e\n            美國\n          \u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:11px 8px;border-bottom:1px solid #ddd;font-weight:700;\"\u003e\n            規格\n          \u003c\/td\u003e\n          \u003ctd style=\"padding:11px 8px;border-bottom:1px solid #ddd;\"\u003e\n            實際重量按商品標示為準\n          \u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:11px 8px;border-bottom:1px solid #ddd;font-weight:700;\"\u003e\n            推薦食法\n          \u003c\/td\u003e\n          \u003ctd style=\"padding:11px 8px;border-bottom:1px solid #ddd;\"\u003e\n            香煎、炭燒、BBQ、Reverse Sear、焗爐\n          \u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:11px 8px;font-weight:700;\"\u003e\n            儲存方式\n          \u003c\/td\u003e\n          \u003ctd style=\"padding:11px 8px;\"\u003e\n            急凍保存於 -18°C 或以下\n          \u003c\/td\u003e\n        \u003c\/tr\u003e\n\n      \u003c\/tbody\u003e\n    \u003c\/table\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- WHO IS IT FOR --\u003e\n  \u003cdiv style=\"\n    background:linear-gradient(135deg,#fff 0%,#f7e9dc 100%);\n    border:1px solid #ecd6c2;\n    border-radius:18px;\n    padding:25px;\n    margin-bottom:22px;\n  \"\u003e\n\n    \u003ch3 style=\"\n      margin:0 0 13px;\n      color:#80271f;\n      font-size:21px;\n      font-weight:800;\n    \"\u003e\n      ❤️ 特別適合你，如果你鍾意……\n    \u003c\/h3\u003e\n\n    \u003cdiv style=\"font-size:15px;line-height:2;\"\u003e\n      ✓ USDA Prime 高級美國牛扒\u003cbr\u003e\n      ✓ 一塊同時食到西冷及牛柳\u003cbr\u003e\n      ✓ 牛味濃郁又想兼顧柔嫩口感\u003cbr\u003e\n      ✓ 厚切帶骨 Steakhouse 牛扒\u003cbr\u003e\n      ✓ BBQ、炭燒及鑄鐵鍋香煎\u003cbr\u003e\n      ✓ 適合兩人分享的大份量牛扒體驗\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- FINAL --\u003e\n  \u003cdiv style=\"\n    text-align:center;\n    background:linear-gradient(135deg,#221813 0%,#7d221c 100%);\n    border-radius:18px;\n    padding:29px 20px;\n    color:#fff;\n  \"\u003e\n\n    \u003cdiv style=\"\n      font-size:22px;\n      font-weight:800;\n      color:#ffd18e;\n      margin-bottom:8px;\n    \"\u003e\n      一扒雙享 · 西冷 × 牛柳\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"\n      font-size:15px;\n      color:#fff1e6;\n    \"\u003e\n      IBP × USDA Prime × Porterhouse Steak\u003cbr\u003e\n      經典美式 Steakhouse 牛扒體驗\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"1.86 lb","offer_id":59981706166558,"sku":"IBPUSDAPRIME-LB-01860-01","price":446.4,"currency_code":"HKD","in_stock":false},{"title":"1.96 lb","offer_id":59981708263710,"sku":"IBPUSDAPRIME-LB-01960-02","price":470.4,"currency_code":"HKD","in_stock":true},{"title":"1.9 lb","offer_id":59981710131486,"sku":"IBPUSDAPRIME-LB-01900-03","price":456.0,"currency_code":"HKD","in_stock":true},{"title":"1.92 lb","offer_id":59981712720158,"sku":"IBPUSDAPRIME-LB-01920-04","price":460.8,"currency_code":"HKD","in_stock":true},{"title":"1.82 lb","offer_id":59981714227486,"sku":"IBPUSDAPRIME-LB-01820-05","price":436.8,"currency_code":"HKD","in_stock":true},{"title":"1.8 lb","offer_id":59981715964190,"sku":"IBPUSDAPRIME-LB-01800-06","price":432.0,"currency_code":"HKD","in_stock":true},{"title":"1.88 lb","offer_id":59981718880542,"sku":"IBPUSDAPRIME-LB-01880-07","price":451.2,"currency_code":"HKD","in_stock":true},{"title":"1.9 lb (2)","offer_id":59981721141534,"sku":"IBPUSDAPRIME-LB-01900-08","price":456.0,"currency_code":"HKD","in_stock":false},{"title":"1.88 lb (2)","offer_id":59981724025118,"sku":"IBPUSDAPRIME-LB-01880-09","price":451.2,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/WeixinImage_20260918163304_9322_5.png?v=1789722976"},{"product_id":"ibp-usda-prime-t-t-bone-steak-1","title":"US IBP USDA Prime T-Bone Steak | T-Bone Steak | ⚠️ Frozen dispatch","description":"\u003cdiv style=\"max-width:980px;margin:0 auto;font-family:-apple-system,BlinkMacSystemFont,'Segoe UI','PingFang TC','Microsoft JhengHei',Arial,sans-serif;color:#222;line-height:1.82;font-size:16px;\"\u003e\n\n  \u003c!-- HERO --\u003e\n  \u003cdiv style=\"background:linear-gradient(135deg,#090909 0%,#21140f 52%,#651813 100%);border-radius:22px;padding:44px 30px;margin-bottom:30px;color:#fff;text-align:center;box-shadow:0 14px 40px rgba(0,0,0,.22);\"\u003e\n\n    \u003cdiv style=\"font-size:13px;letter-spacing:4px;color:#e4c073;font-weight:800;margin-bottom:10px;\"\u003e\n      IBP · USDA PRIME · PREMIUM U.S. BEEF\n    \u003c\/div\u003e\n\n    \u003ch1 style=\"margin:0;font-size:40px;line-height:1.23;font-weight:900;color:#fff;\"\u003e\n      美國 IBP\u003cbr\u003e\n      \u003cspan style=\"color:#e4c073;\"\u003eUSDA Prime T骨牛扒\u003c\/span\u003e\n    \u003c\/h1\u003e\n\n    \u003cdiv style=\"margin-top:13px;font-size:20px;color:#f8ece5;font-weight:700;\"\u003e\n      T-Bone Steak · 極佳級帶骨牛扒\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"width:88px;height:2px;background:#e4c073;margin:21px auto;\"\u003e\u003c\/div\u003e\n\n    \u003cp style=\"max-width:790px;margin:0 auto;color:#efefef;font-size:16px;\"\u003e\n      經典美式 \u003cstrong style=\"color:#fff;\"\u003eT-Bone Steak\u003c\/strong\u003e，\n      以標誌性的 T 字骨分隔\n      \u003cstrong style=\"color:#e4c073;\"\u003eStriploin 西冷\u003c\/strong\u003e\n      及較小份量的\n      \u003cstrong style=\"color:#e4c073;\"\u003eTenderloin 牛柳\u003c\/strong\u003e。\n      配合 USDA Prime 極佳級油花，\n      帶來濃郁牛肉風味、豐富肉汁及經典帶骨牛扒香氣。\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- QUICK TAGS --\u003e\n  \u003cdiv style=\"display:flex;flex-wrap:wrap;gap:10px;justify-content:center;margin-bottom:34px;\"\u003e\n    \u003cspan style=\"background:#faf1e8;border:1px solid #ddc38f;border-radius:999px;padding:8px 16px;font-weight:700;\"\u003e🇺🇸 美國牛肉\u003c\/span\u003e\n    \u003cspan style=\"background:#faf1e8;border:1px solid #ddc38f;border-radius:999px;padding:8px 16px;font-weight:700;\"\u003e🏅 USDA Prime\u003c\/span\u003e\n    \u003cspan style=\"background:#faf1e8;border:1px solid #ddc38f;border-radius:999px;padding:8px 16px;font-weight:700;\"\u003e🥩 T-Bone Steak\u003c\/span\u003e\n    \u003cspan style=\"background:#faf1e8;border:1px solid #ddc38f;border-radius:999px;padding:8px 16px;font-weight:700;\"\u003e🔥 香煎 \/ Grill\u003c\/span\u003e\n    \u003cspan style=\"background:#faf1e8;border:1px solid #ddc38f;border-radius:999px;padding:8px 16px;font-weight:700;\"\u003e💰 相宜之選\u003c\/span\u003e\n  \u003c\/div\u003e\n\n\n  \u003c!-- INTRO --\u003e\n  \u003cdiv style=\"margin-bottom:38px;\"\u003e\n\n    \u003ch2 style=\"font-size:28px;margin-bottom:14px;border-left:5px solid #941d18;padding-left:14px;\"\u003e\n      🥩 經典美式牛扒，T 字骨就是它的招牌\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      T-Bone Steak 是最具辨識度的美式帶骨牛扒之一。\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      中央天然的 \u003cstrong\u003eT 字形骨\u003c\/strong\u003e\n      將牛扒分成兩邊：\n    \u003c\/p\u003e\n\n    \u003cdiv style=\"background:#faf5ed;border-radius:16px;padding:22px 24px;margin:20px 0;\"\u003e\n\n      \u003cdiv style=\"margin-bottom:14px;\"\u003e\n        \u003cstrong style=\"font-size:18px;color:#861b17;\"\u003eStriploin｜西冷\u003c\/strong\u003e\u003cbr\u003e\n        肉味比較濃郁，肉感實在，是 T-Bone 的主要部分。\n      \u003c\/div\u003e\n\n      \u003cdiv\u003e\n        \u003cstrong style=\"font-size:18px;color:#861b17;\"\u003eTenderloin｜牛柳\u003c\/strong\u003e\u003cbr\u003e\n        位於 T 字骨另一邊，份量較西冷少，肉質較細嫩。\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n    \u003cp\u003e\n      所以吃 T-Bone 時，\n      你會感受到兩邊肌肉在\n      \u003cstrong\u003e肉味、嫩度及纖維感\u003c\/strong\u003e\n      上的不同。\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- T-BONE VS PORTERHOUSE --\u003e\n  \u003cdiv style=\"background:#111;color:#fff;border-radius:20px;padding:30px;margin-bottom:38px;\"\u003e\n\n    \u003cdiv style=\"font-size:12px;letter-spacing:3px;color:#e4c073;font-weight:800;\"\u003e\n      T-BONE VS PORTERHOUSE\n    \u003c\/div\u003e\n\n    \u003ch2 style=\"font-size:29px;margin:8px 0 17px;color:#fff;\"\u003e\n      🔍 T-Bone 與 Porterhouse 最大分別：牛柳大小\n    \u003c\/h2\u003e\n\n    \u003cp style=\"color:#e8e8e8;\"\u003e\n      兩款牛扒外表都非常相似，\n      同樣有經典 T 字骨，\n      亦同樣包含西冷與牛柳。\n    \u003c\/p\u003e\n\n    \u003cp style=\"color:#e8e8e8;\"\u003e\n      真正最重要的分別，\n      就是\u003cstrong style=\"color:#e4c073;\"\u003e牛柳 Tenderloin 的大小\u003c\/strong\u003e。\n    \u003c\/p\u003e\n\n    \u003ctable style=\"width:100%;border-collapse:collapse;margin-top:20px;color:#fff;\"\u003e\n\n      \u003ctr style=\"background:#291915;\"\u003e\n        \u003cth style=\"padding:14px;text-align:left;border-bottom:1px solid #4d3c34;\"\u003e比較\u003c\/th\u003e\n        \u003cth style=\"padding:14px;text-align:left;border-bottom:1px solid #4d3c34;\"\u003eT-Bone\u003c\/th\u003e\n        \u003cth style=\"padding:14px;text-align:left;border-bottom:1px solid #4d3c34;\"\u003ePorterhouse\u003c\/th\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"padding:14px;border-bottom:1px solid #3d3d3d;font-weight:700;\"\u003e西冷部分\u003c\/td\u003e\n        \u003ctd style=\"padding:14px;border-bottom:1px solid #3d3d3d;\"\u003e主要部分\u003c\/td\u003e\n        \u003ctd style=\"padding:14px;border-bottom:1px solid #3d3d3d;\"\u003e主要部分\u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr style=\"background:#171717;\"\u003e\n        \u003ctd style=\"padding:14px;border-bottom:1px solid #3d3d3d;font-weight:700;\"\u003e牛柳部分\u003c\/td\u003e\n        \u003ctd style=\"padding:14px;border-bottom:1px solid #3d3d3d;color:#e4c073;\"\u003e\u003cstrong\u003e較小\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd style=\"padding:14px;border-bottom:1px solid #3d3d3d;\"\u003e較大\u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"padding:14px;border-bottom:1px solid #3d3d3d;font-weight:700;\"\u003e風格\u003c\/td\u003e\n        \u003ctd style=\"padding:14px;border-bottom:1px solid #3d3d3d;\"\u003e更集中於西冷牛味\u003c\/td\u003e\n        \u003ctd style=\"padding:14px;border-bottom:1px solid #3d3d3d;\"\u003e牛柳比例更突出\u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr style=\"background:#171717;\"\u003e\n        \u003ctd style=\"padding:14px;font-weight:700;\"\u003e價格定位\u003c\/td\u003e\n        \u003ctd style=\"padding:14px;color:#e4c073;\"\u003e\u003cstrong\u003e這款定價較相宜\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd style=\"padding:14px;\"\u003e通常定位較高\u003c\/td\u003e\n      \u003c\/tr\u003e\n\n    \u003c\/table\u003e\n\n    \u003cp style=\"color:#ddd;margin:20px 0 0;\"\u003e\n      如果你喜歡 T 字骨牛扒的經典外形及骨邊香氣，\n      但又不一定需要 Porterhouse 那麼大的牛柳部分，\n      \u003cstrong style=\"color:#e4c073;\"\u003eT-Bone 會是一個更實用、更易入手的選擇。\u003c\/strong\u003e\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- VALUE POSITIONING --\u003e\n  \u003cdiv style=\"border:2px solid #a31e19;background:#fff7f4;border-radius:18px;padding:25px;margin-bottom:38px;\"\u003e\n\n    \u003cdiv style=\"font-size:22px;font-weight:900;color:#941d18;margin-bottom:10px;\"\u003e\n      💰 想食 Prime 帶骨牛扒，又不一定要最大份牛柳？\n    \u003c\/div\u003e\n\n    \u003cp\u003e\n      這正是 T-Bone 很有吸引力的地方。\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      與 Porterhouse 相比，\n      T-Bone 的 Tenderloin 牛柳部分較小，\n      因此這款產品的售價亦可以做得更加相宜。\n    \u003c\/p\u003e\n\n    \u003cp style=\"margin-bottom:0;\"\u003e\n      你仍然可以享受到：\n      \u003cstrong\u003eUSDA Prime 等級、T 字骨香、濃郁西冷牛味，以及少量細嫩牛柳\u003c\/strong\u003e，\n      但整體入手門檻更低。\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- USDA PRIME --\u003e\n  \u003cdiv style=\"margin-bottom:38px;\"\u003e\n\n    \u003ch2 style=\"font-size:28px;margin-bottom:14px;border-left:5px solid #941d18;padding-left:14px;\"\u003e\n      🏅 USDA Prime 極佳級有甚麼不同？\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      USDA 美國農業部牛肉品質分級中，\n      Prime 是最高的主要零售品質級別。\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      其中最重要的評價因素之一，\n      就是肌肉中的\n      \u003cstrong\u003eMarbling 油花\u003c\/strong\u003e。\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      更豐富的肌間脂肪，\n      在烹調受熱後可以帶來：\n    \u003c\/p\u003e\n\n    \u003cdiv style=\"display:grid;grid-template-columns:repeat(auto-fit,minmax(190px,1fr));gap:12px;margin:20px 0;\"\u003e\n\n      \u003cdiv style=\"background:#faf4eb;border-radius:13px;padding:18px;text-align:center;\"\u003e\n        \u003cdiv style=\"font-size:27px;\"\u003e🧈\u003c\/div\u003e\n        \u003cstrong\u003e更豐富脂香\u003c\/strong\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"background:#faf4eb;border-radius:13px;padding:18px;text-align:center;\"\u003e\n        \u003cdiv style=\"font-size:27px;\"\u003e💧\u003c\/div\u003e\n        \u003cstrong\u003e更多肉汁感\u003c\/strong\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"background:#faf4eb;border-radius:13px;padding:18px;text-align:center;\"\u003e\n        \u003cdiv style=\"font-size:27px;\"\u003e🔥\u003c\/div\u003e\n        \u003cstrong\u003e更突出牛味\u003c\/strong\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"background:#faf4eb;border-radius:13px;padding:18px;text-align:center;\"\u003e\n        \u003cdiv style=\"font-size:27px;\"\u003e🥩\u003c\/div\u003e\n        \u003cstrong\u003e更佳口感\u003c\/strong\u003e\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- WHY BONE-IN --\u003e\n  \u003cdiv style=\"background:#f6f2eb;border-radius:19px;padding:29px;margin-bottom:38px;\"\u003e\n\n    \u003ch2 style=\"font-size:28px;margin-top:0;margin-bottom:14px;\"\u003e\n      🦴 為甚麼很多 Steak Lover 喜歡帶骨牛扒？\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      T-Bone 最大視覺特色就是中央的大型 T 字骨。\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      高溫香煎或者炭燒時，\n      骨邊位置可以形成非常有辨識度的焦香與牛扒風味。\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      同時，\n      一整塊厚身帶骨 Steak 放在餐桌上，\n      視覺效果亦遠比一般無骨牛扒更加有 Steakhouse 感。\n    \u003c\/p\u003e\n\n    \u003cp style=\"font-size:19px;font-weight:900;color:#841a17;margin-bottom:0;\"\u003e\n      T 字骨，就是這塊牛扒最有辨識度的地方。\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- SELLING POINTS --\u003e\n  \u003ch2 style=\"font-size:28px;margin-bottom:18px;border-left:5px solid #941d18;padding-left:14px;\"\u003e\n    ⭐ IBP USDA Prime T-Bone 的 8 大賣點\n  \u003c\/h2\u003e\n\n  \u003cdiv style=\"display:grid;grid-template-columns:repeat(auto-fit,minmax(220px,1fr));gap:14px;margin-bottom:40px;\"\u003e\n\n    \u003cdiv style=\"border:1px solid #e6ddd0;border-radius:15px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e🇺🇸\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003e美國牛肉\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        經典美式 Steakhouse 牛扒風格。\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"border:1px solid #e6ddd0;border-radius:15px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e🏅\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003eUSDA Prime\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        美國最高主要牛肉品質級別，油花表現更出色。\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"border:1px solid #e6ddd0;border-radius:15px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e🦴\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003e經典 T 字骨\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        外形極具辨識度，煎烤後帶有濃厚帶骨牛扒感。\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"border:1px solid #e6ddd0;border-radius:15px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e🥩\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003e西冷為主\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        Striploin 比例較大，肉味濃郁、肉感實在。\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"border:1px solid #e6ddd0;border-radius:15px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e✨\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003e帶牛柳部位\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        T 字骨另一邊保留較小份量 Tenderloin，口感細嫩。\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"border:1px solid #e6ddd0;border-radius:15px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e🔥\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003e適合高溫煎烤\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        Cast Iron、BBQ、炭燒及 Broil 都非常合適。\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"border:1px solid #e6ddd0;border-radius:15px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e💧\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003ePrime 肉汁\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        豐富油花有助帶出更多脂香及 Juiciness。\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"border:1px solid #e6ddd0;border-radius:15px;padding:20px;background:#fff;\"\u003e\n      \u003cdiv style=\"font-size:28px;\"\u003e💰\u003c\/div\u003e\n      \u003ch3 style=\"font-size:18px;margin:8px 0 6px;\"\u003e價格更易入手\u003c\/h3\u003e\n      \u003cp style=\"font-size:14px;color:#555;margin:0;\"\u003e\n        適合想食 Prime T骨牛扒、但不一定追求大型牛柳部分的客人。\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- COOKING --\u003e\n  \u003ch2 style=\"font-size:28px;margin-bottom:18px;border-left:5px solid #941d18;padding-left:14px;\"\u003e\n    👨‍🍳 5 種推薦料理方式\n  \u003c\/h2\u003e\n\n\n  \u003c!-- CAST IRON --\u003e\n  \u003cdiv style=\"margin-bottom:30px;\"\u003e\n    \u003ch3 style=\"font-size:22px;\"\u003e🔥 ① Cast Iron 鑄鐵鑊香煎\u003c\/h3\u003e\n\n    \u003cp\u003e\n      最經典、亦最容易在家做到 Steakhouse 效果的方法。\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      牛扒完全解凍後，\n      用廚房紙徹底吸乾表面水分。\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      只需要加入：\n    \u003c\/p\u003e\n\n    \u003cp style=\"font-weight:700;\"\u003e\n      海鹽 · 黑椒 · 少量食油\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      鑄鐵鑊預熱至非常高溫，\n      將牛扒兩面煎出深啡色焦香。\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      最後加入：\n      牛油、蒜頭及 Rosemary，\n      淋上牛扒表面即可。\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n\n  \u003c!-- BBQ --\u003e\n  \u003cdiv style=\"margin-bottom:30px;\"\u003e\n    \u003ch3 style=\"font-size:22px;\"\u003e🔥 ② BBQ \/ 炭燒\u003c\/h3\u003e\n\n    \u003cp\u003e\n      T-Bone 本身就是非常經典的 Grill Steak。\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      厚身牛扒可以先用較溫和火力讓中心慢慢升溫，\n      最後放到高溫區域快速建立焦香。\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      配海鹽及粗磨黑椒，\n      已經非常有美式牛扒房感覺。\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n\n  \u003c!-- REVERSE --\u003e\n  \u003cdiv style=\"margin-bottom:30px;\"\u003e\n    \u003ch3 style=\"font-size:22px;\"\u003e🌡️ ③ Reverse Sear 反向煎\u003c\/h3\u003e\n\n    \u003cp\u003e\n      如果 T-Bone 比較厚，\n      Reverse Sear 特別值得試。\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      先低溫將牛扒中心慢慢加熱，\n      最後才使用極高溫煎香表面。\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      好處是厚牛扒中心熟度更容易控制。\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n\n  \u003c!-- OVEN --\u003e\n  \u003cdiv style=\"margin-bottom:30px;\"\u003e\n    \u003ch3 style=\"font-size:22px;\"\u003e🔥 ④ Pan-Sear + Oven\u003c\/h3\u003e\n\n    \u003cp\u003e\n      先在平底鑊煎香兩面，\n      再連鑊放入焗爐完成內部加熱。\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      對大型帶骨牛扒特別方便。\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n\n  \u003c!-- SHARING --\u003e\n  \u003cdiv style=\"margin-bottom:38px;\"\u003e\n    \u003ch3 style=\"font-size:22px;\"\u003e🍽️ ⑤ Steak Sharing Platter\u003c\/h3\u003e\n\n    \u003cp\u003e\n      T-Bone 煎好後先靜置，\n      再將西冷及牛柳沿骨切下。\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      逆紋切成厚片，\n      最後重新放回 T 字骨旁邊擺盤。\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      配烤蘑菇、沙律及薯仔，\n      就非常適合二人 Dinner 或家庭分享。\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n\n  \u003c!-- COOKING GUIDE --\u003e\n  \u003cdiv style=\"background:#111;color:#fff;border-radius:20px;padding:30px;margin-bottom:38px;\"\u003e\n\n    \u003cdiv style=\"font-size:12px;color:#e4c073;letter-spacing:3px;font-weight:800;\"\u003e\n      STEAKHOUSE COOKING GUIDE\n    \u003c\/div\u003e\n\n    \u003ch2 style=\"font-size:29px;color:#fff;margin:8px 0 16px;\"\u003e\n      🔥 在家煎好一塊 T-Bone 的步驟\n    \u003c\/h2\u003e\n\n    \u003cdiv style=\"color:#e9e9e9;\"\u003e\n\n      \u003cstrong style=\"color:#e4c073;\"\u003eStep 1｜完全解凍\u003c\/strong\u003e\u003cbr\u003e\n      提前放入雪櫃低溫解凍。\u003cbr\u003e\u003cbr\u003e\n\n      \u003cstrong style=\"color:#e4c073;\"\u003eStep 2｜吸乾表面\u003c\/strong\u003e\u003cbr\u003e\n      水分越少，越容易形成漂亮焦香。\u003cbr\u003e\u003cbr\u003e\n\n      \u003cstrong style=\"color:#e4c073;\"\u003eStep 3｜簡單調味\u003c\/strong\u003e\u003cbr\u003e\n      海鹽及黑椒已經足夠。\u003cbr\u003e\u003cbr\u003e\n\n      \u003cstrong style=\"color:#e4c073;\"\u003eStep 4｜預熱鑊具\u003c\/strong\u003e\u003cbr\u003e\n      Cast Iron 或厚底平底鑊充分預熱。\u003cbr\u003e\u003cbr\u003e\n\n      \u003cstrong style=\"color:#e4c073;\"\u003eStep 5｜高溫煎香\u003c\/strong\u003e\u003cbr\u003e\n      先建立漂亮焦化表面。\u003cbr\u003e\u003cbr\u003e\n\n      \u003cstrong style=\"color:#e4c073;\"\u003eStep 6｜處理骨邊\u003c\/strong\u003e\u003cbr\u003e\n      可用夾將牛扒立起，讓骨邊及脂肪位置接觸熱鑊。\u003cbr\u003e\u003cbr\u003e\n\n      \u003cstrong style=\"color:#e4c073;\"\u003eStep 7｜Butter Baste\u003c\/strong\u003e\u003cbr\u003e\n      加牛油、蒜頭及 Rosemary 淋煎。\u003cbr\u003e\u003cbr\u003e\n\n      \u003cstrong style=\"color:#e4c073;\"\u003eStep 8｜靜置\u003c\/strong\u003e\u003cbr\u003e\n      煎好後不要立即切開，先讓牛扒 Rest。\u003cbr\u003e\u003cbr\u003e\n\n      \u003cstrong style=\"color:#e4c073;\"\u003eStep 9｜切片\u003c\/strong\u003e\u003cbr\u003e\n      沿 T 字骨取出兩邊肉，再逆紋切片。\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- IMPORTANT T-BONE COOKING --\u003e\n  \u003cdiv style=\"border:2px solid #d2af69;background:#fffaf1;border-radius:18px;padding:24px;margin-bottom:38px;\"\u003e\n\n    \u003cdiv style=\"font-size:21px;font-weight:900;color:#72531b;margin-bottom:10px;\"\u003e\n      💡 T-Bone 烹調有一個小難題\n    \u003c\/div\u003e\n\n    \u003cp\u003e\n      西冷與牛柳是兩種不同肌肉，\n      牛柳一般較細嫩，\n      而且 T-Bone 的牛柳部分較小。\n    \u003c\/p\u003e\n\n    \u003cp style=\"margin-bottom:0;\"\u003e\n      所以高溫煎製時要留意牛柳位置不要過度加熱。\n      可以讓\u003cstrong\u003e西冷一側稍微接近火力較強的位置\u003c\/strong\u003e，\n      牛柳側相對避開最強熱源，\n      有助兩邊得到更理想的熟度。\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- RESTING --\u003e\n  \u003cdiv style=\"background:#f7f3ed;border-radius:18px;padding:28px;margin-bottom:38px;\"\u003e\n\n    \u003ch2 style=\"font-size:28px;margin-top:0;\"\u003e\n      ⏱️ 煎完為甚麼要 Rest？\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      剛離開熱鑊的牛扒，\n      內部仍然非常熱。\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      如果立即切開，\n      肉汁較容易大量流出。\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      讓牛扒稍作靜置，\n      再切開享用，\n      整體肉汁表現會更理想。\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- CONDIMENT --\u003e\n  \u003cdiv style=\"margin-bottom:38px;\"\u003e\n\n    \u003ch2 style=\"font-size:28px;margin-bottom:14px;border-left:5px solid #941d18;padding-left:14px;\"\u003e\n      🧂 Prime T-Bone 配甚麼最好？\n    \u003c\/h2\u003e\n\n    \u003cdiv style=\"display:grid;grid-template-columns:repeat(auto-fit,minmax(180px,1fr));gap:12px;\"\u003e\n\n      \u003cdiv style=\"background:#fafafa;border-radius:12px;padding:17px;\"\u003e\n        🧂 \u003cstrong\u003e海鹽\u003c\/strong\u003e\u003cbr\u003e\n        \u003cspan style=\"font-size:14px;color:#666;\"\u003e最簡單直接\u003c\/span\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"background:#fafafa;border-radius:12px;padding:17px;\"\u003e\n        ⚫ \u003cstrong\u003e粗磨黑椒\u003c\/strong\u003e\u003cbr\u003e\n        \u003cspan style=\"font-size:14px;color:#666;\"\u003e經典 Steakhouse\u003c\/span\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"background:#fafafa;border-radius:12px;padding:17px;\"\u003e\n        🧄 \u003cstrong\u003e烤蒜\u003c\/strong\u003e\u003cbr\u003e\n        \u003cspan style=\"font-size:14px;color:#666;\"\u003e增加香氣\u003c\/span\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"background:#fafafa;border-radius:12px;padding:17px;\"\u003e\n        🍄 \u003cstrong\u003e牛油蘑菇\u003c\/strong\u003e\u003cbr\u003e\n        \u003cspan style=\"font-size:14px;color:#666;\"\u003e經典配菜\u003c\/span\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"background:#fafafa;border-radius:12px;padding:17px;\"\u003e\n        🥔 \u003cstrong\u003e薯蓉 \/ 薯條\u003c\/strong\u003e\u003cbr\u003e\n        \u003cspan style=\"font-size:14px;color:#666;\"\u003e美式牛扒必備\u003c\/span\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"background:#fafafa;border-radius:12px;padding:17px;\"\u003e\n        🥗 \u003cstrong\u003e沙律\u003c\/strong\u003e\u003cbr\u003e\n        \u003cspan style=\"font-size:14px;color:#666;\"\u003e平衡牛扒脂香\u003c\/span\u003e\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- DEFROST --\u003e\n  \u003cdiv style=\"margin-bottom:38px;\"\u003e\n\n    \u003ch2 style=\"font-size:28px;margin-bottom:14px;border-left:5px solid #941d18;padding-left:14px;\"\u003e\n      ❄️ 正確解凍方式\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      帶骨厚牛扒不建議使用熱水快速解凍。\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      最推薦的方法是：\n      \u003cstrong\u003e雪櫃低溫慢解凍。\u003c\/strong\u003e\n    \u003c\/p\u003e\n\n    \u003cdiv style=\"background:#f3f7fa;border:1px solid #dce5ea;border-radius:14px;padding:21px;\"\u003e\n      ① 保持原真空包裝完整\u003cbr\u003e\n      ② 提前放入約 0–4°C 雪櫃\u003cbr\u003e\n      ③ 讓牛扒慢慢完全解凍\u003cbr\u003e\n      ④ 烹調前拆袋\u003cbr\u003e\n      ⑤ 用廚房紙徹底吸乾表面\u003cbr\u003e\n      ⑥ 再加入鹽及黑椒調味\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- COLOR --\u003e\n  \u003cdiv style=\"margin-bottom:38px;\"\u003e\n\n    \u003ch2 style=\"font-size:28px;margin-bottom:14px;border-left:5px solid #941d18;padding-left:14px;\"\u003e\n      💡 真空牛肉顏色比較深正常嗎？\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      真空袋內氧氣水平較低，\n      牛肉可能呈現較深紅甚至紫紅色。\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      拆袋接觸空氣後，\n      肉色通常會逐步發生變化。\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      因此不能只以真空包裝內的顏色，\n      判斷牛肉品質。\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- WHO --\u003e\n  \u003cdiv style=\"background:#faf4ed;border-radius:18px;padding:28px;margin-bottom:38px;\"\u003e\n\n    \u003ch2 style=\"font-size:28px;margin-top:0;\"\u003e\n      👌 這款 T-Bone 特別適合誰？\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      ✔️ 喜歡 USDA Prime 美國牛\u003cbr\u003e\n      ✔️ 喜歡帶骨 Steak\u003cbr\u003e\n      ✔️ 喜歡西冷牛味\u003cbr\u003e\n      ✔️ 想同時有少量 Tenderloin 牛柳\u003cbr\u003e\n      ✔️ 喜歡 BBQ \/ 炭燒\u003cbr\u003e\n      ✔️ 想在家做 Steakhouse Dinner\u003cbr\u003e\n      ✔️ 覺得 Porterhouse 牛柳太大或價錢較高\u003cbr\u003e\n      ✔️ 想用更相宜價錢入手 Prime 帶骨牛扒\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- PRODUCT INFO --\u003e\n  \u003cdiv style=\"border:2px solid #941d18;border-radius:20px;overflow:hidden;margin-bottom:32px;\"\u003e\n\n    \u003cdiv style=\"background:linear-gradient(90deg,#270a08,#941d18);color:#fff;font-size:22px;font-weight:900;padding:16px 21px;\"\u003e\n      PRODUCT INFORMATION｜產品資料\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"padding:8px 21px 20px;\"\u003e\n\n      \u003ctable style=\"width:100%;border-collapse:collapse;\"\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;width:35%;font-weight:700;\"\u003e\n            產品名稱\n          \u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003e\n            美國 IBP USDA Prime 極佳級 T骨牛扒\n          \u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;font-weight:700;\"\u003e\n            英文名稱\n          \u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003e\n            IBP USDA Prime T-Bone Steak\n          \u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;font-weight:700;\"\u003e\n            品牌\n          \u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003e\n            IBP\n          \u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;font-weight:700;\"\u003e\n            產地\n          \u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003e\n            美國\n          \u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;font-weight:700;\"\u003e\n            USDA 等級\n          \u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003e\n            USDA Prime 極佳級\n          \u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;font-weight:700;\"\u003e\n            部位\n          \u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003e\n            T-Bone｜Striploin 西冷 + Tenderloin 牛柳\n          \u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;font-weight:700;\"\u003e\n            牛柳比例\n          \u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003e\n            相比 Porterhouse 較小\n          \u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;font-weight:700;\"\u003e\n            產品特色\n          \u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;border-bottom:1px solid #eee;\"\u003e\n            T 字骨、西冷肉味、Prime 油花、價格定位較相宜\n          \u003c\/td\u003e\n        \u003c\/tr\u003e\n\n        \u003ctr\u003e\n          \u003ctd style=\"padding:13px 5px;font-weight:700;\"\u003e\n            推薦料理\n          \u003c\/td\u003e\n          \u003ctd style=\"padding:13px 5px;\"\u003e\n            香煎、BBQ、炭燒、Reverse Sear、Pan-Sear + Oven\n          \u003c\/td\u003e\n        \u003c\/tr\u003e\n\n      \u003c\/table\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- CTA --\u003e\n  \u003cdiv style=\"text-align:center;background:linear-gradient(135deg,#090909,#581511);padding:37px 24px;border-radius:21px;color:#fff;margin-bottom:28px;\"\u003e\n\n    \u003cdiv style=\"font-size:13px;color:#e4c073;letter-spacing:3px;font-weight:800;\"\u003e\n      IBP · USDA PRIME T-BONE\n    \u003c\/div\u003e\n\n    \u003ch2 style=\"font-size:32px;color:#fff;margin:10px 0;\"\u003e\n      經典 T 字骨 · Prime 美國牛\n    \u003c\/h2\u003e\n\n    \u003cp style=\"font-size:20px;color:#e4c073;font-weight:800;margin:8px 0 15px;\"\u003e\n      西冷為主 · 帶少量牛柳 · 價格更相宜\n    \u003c\/p\u003e\n\n    \u003cp style=\"max-width:710px;margin:0 auto;color:#eee;\"\u003e\n      想食 Porterhouse 類型的經典帶骨牛扒，\n      又不一定需要一大塊 Tenderloin？\n      T-Bone 保留了最具代表性的 T 字骨、\n      濃郁 Striploin 牛味及 Prime 油花，\n      同時價格定位更加容易入手，\n      是非常適合日常 Steak Night 的美國帶骨牛扒。\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- FOOTNOTE --\u003e\n  \u003cdiv style=\"font-size:12px;color:#777;line-height:1.75;padding:0 4px 20px;\"\u003e\n    牛肉屬天然產品，不同批次之實際重量、形狀、肉色、油花、脂肪比例及 Tenderloin 牛柳大小均可能存在自然差異。T-Bone 與 Porterhouse 均來自 Short Loin，主要區別之一為 Tenderloin 牛柳部分大小；T-Bone 一般具有較小的牛柳部分。產品圖片只供參考，實際商品、重量及外觀以收到實物為準。\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"1.74 lb","offer_id":59981753712926,"sku":"IBPUSDAPRIME-LB-01740-01","price":348.0,"currency_code":"HKD","in_stock":true},{"title":"1.72 lb","offer_id":59981756662046,"sku":"IBPUSDAPRIME-LB-01720-02","price":344.0,"currency_code":"HKD","in_stock":true},{"title":"1.44 lb","offer_id":59981759349022,"sku":"IBPUSDAPRIME-LB-01440-03","price":288.0,"currency_code":"HKD","in_stock":true},{"title":"1.72 lb (2)","offer_id":59981762101534,"sku":"IBPUSDAPRIME-LB-01720-04","price":344.0,"currency_code":"HKD","in_stock":true},{"title":"1.64 lb","offer_id":59981765673246,"sku":"IBPUSDAPRIME-LB-01640-05","price":328.0,"currency_code":"HKD","in_stock":true},{"title":"1.54 lb","offer_id":59981768720670,"sku":"IBPUSDAPRIME-LB-01540-06","price":308.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/IBP_USDA_Prime_T.png?v=1789826724"},{"product_id":"swift-usda-prime-top-blade-beef-1","title":"US Swift USDA Prime Top Blade Beef Whole Piece | Top Blade Beef | Rich Marbling, Strong Beef Flavour","description":"\u003cdiv style=\"max-width:920px;margin:0 auto;font-family:-apple-system,BlinkMacSystemFont,'PingFang TC','Noto Sans TC','Microsoft JhengHei',Arial,sans-serif;color:#242424;line-height:1.8;background:#ffffff;\"\u003e\n\n  \u003c!-- HERO --\u003e\n  \u003csection style=\"\n    background:linear-gradient(135deg,#b70f16 0%,#e21b23 100%);\n    padding:50px 30px;\n    text-align:center;\n    color:#ffffff;\n    border-radius:18px 18px 0 0;\n  \"\u003e\n    \u003cdiv style=\"\n      font-size:12px;\n      letter-spacing:3px;\n      font-weight:700;\n      margin-bottom:12px;\n      opacity:.92;\n    \"\u003e\n      USDA PRIME · AMERICAN BEEF\n    \u003c\/div\u003e\n\n    \u003ch1 style=\"\n      margin:0;\n      font-size:34px;\n      line-height:1.35;\n      font-weight:900;\n      color:#ffffff;\n    \"\u003e\n      美國 Swift USDA Prime\u003cbr\u003e\n      極佳級牛板腱\n    \u003c\/h1\u003e\n\n    \u003cdiv style=\"\n      margin-top:12px;\n      font-family:Georgia,'Times New Roman',serif;\n      font-size:18px;\n      letter-spacing:2px;\n      color:#fff2f2;\n    \"\u003e\n      USDA PRIME TOP BLADE\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"\n      width:48px;\n      height:3px;\n      background:#ffffff;\n      margin:24px auto;\n      opacity:.9;\n    \"\u003e\u003c\/div\u003e\n\n    \u003cp style=\"\n      margin:0 auto;\n      max-width:680px;\n      font-size:17px;\n      color:#fffafa;\n    \"\u003e\n      Prime 級油花 × 濃郁牛肉香 × 高性價比肩胛部位\u003cbr\u003e\n      香煎、燒烤、慢煮，一件牛肉有多種玩法。\n    \u003c\/p\u003e\n  \u003c\/section\u003e\n\n\n  \u003c!-- INTRO --\u003e\n  \u003csection style=\"\n    padding:42px 34px;\n    background:#fafafa;\n    border-left:1px solid #eeeeee;\n    border-right:1px solid #eeeeee;\n  \"\u003e\n    \u003cdiv style=\"max-width:760px;margin:0 auto;\"\u003e\n\n      \u003cdiv style=\"\n        display:inline-block;\n        background:#b70f16;\n        color:#ffffff;\n        padding:5px 12px;\n        font-size:12px;\n        font-weight:700;\n        letter-spacing:1px;\n        border-radius:4px;\n        margin-bottom:15px;\n      \"\u003e\n        SWIFT × USDA PRIME\n      \u003c\/div\u003e\n\n      \u003cp style=\"margin-top:0;font-size:16px;color:#444444;\"\u003e\n        想食到 \u003cstrong style=\"color:#b70f16;\"\u003eUSDA Prime 美國極佳級牛肉\u003c\/strong\u003e，\n        又唔一定要每次都揀 Ribeye 或 Striploin？\n      \u003c\/p\u003e\n\n      \u003cp style=\"font-size:16px;color:#444444;\"\u003e\n        \u003cstrong\u003eSwift USDA Prime 牛板腱（Top Blade）\u003c\/strong\u003e\n        就係一個非常值得試嘅部位。\n      \u003c\/p\u003e\n\n      \u003cp style=\"font-size:16px;color:#444444;\"\u003e\n        牛板腱取自牛隻前肩胛位置，屬於活動量較多、牛肉味比較明顯嘅部位。\n        相比部分高價牛扒部位，Top Blade 通常保留更突出嘅\n        \u003cstrong\u003e肉味、油脂香氣以及較有咬口嘅肉感\u003c\/strong\u003e。\n      \u003c\/p\u003e\n\n      \u003cp style=\"margin-bottom:0;font-size:16px;color:#444444;\"\u003e\n        今次更加係 \u003cstrong style=\"color:#b70f16;\"\u003eUSDA Prime 極佳級\u003c\/strong\u003e，\n        在油花表現及整體品質上屬於美國牛肉較高等級，\n        無論自己切扒、燒烤，或者慢煮，都有相當高可玩性。\n      \u003c\/p\u003e\n\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n\n  \u003c!-- PRIME SECTION --\u003e\n  \u003csection style=\"padding:46px 28px;background:#ffffff;\"\u003e\n\n    \u003cdiv style=\"text-align:center;margin-bottom:30px;\"\u003e\n      \u003cdiv style=\"\n        color:#b70f16;\n        font-size:13px;\n        font-weight:800;\n        letter-spacing:2px;\n        margin-bottom:5px;\n      \"\u003e\n        USDA PRIME\n      \u003c\/div\u003e\n\n      \u003ch2 style=\"\n        margin:0;\n        font-size:27px;\n        color:#1d1d1d;\n      \"\u003e\n        Prime 級，分別喺邊？\n      \u003c\/h2\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"\n      display:flex;\n      flex-wrap:wrap;\n      gap:14px;\n      justify-content:center;\n    \"\u003e\n\n      \u003cdiv style=\"\n        flex:1 1 220px;\n        max-width:270px;\n        padding:27px 22px;\n        border:1px solid #ebebeb;\n        border-top:4px solid #b70f16;\n        background:#ffffff;\n        border-radius:10px;\n        box-shadow:0 8px 24px rgba(0,0,0,.04);\n      \"\u003e\n        \u003cdiv style=\"\n          font-size:29px;\n          font-weight:900;\n          color:#b70f16;\n          margin-bottom:8px;\n        \"\u003e\n          01\n        \u003c\/div\u003e\n\n        \u003ch3 style=\"\n          margin:0 0 8px;\n          font-size:18px;\n          color:#222222;\n        \"\u003e\n          油花表現更佳\n        \u003c\/h3\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#666666;\n        \"\u003e\n          USDA Prime 等級其中一個重要評級因素就是油花。\n          煮熟後脂肪融化，可以增加牛肉香氣及多汁感。\n        \u003c\/p\u003e\n      \u003c\/div\u003e\n\n\n      \u003cdiv style=\"\n        flex:1 1 220px;\n        max-width:270px;\n        padding:27px 22px;\n        border:1px solid #ebebeb;\n        border-top:4px solid #b70f16;\n        background:#ffffff;\n        border-radius:10px;\n        box-shadow:0 8px 24px rgba(0,0,0,.04);\n      \"\u003e\n        \u003cdiv style=\"\n          font-size:29px;\n          font-weight:900;\n          color:#b70f16;\n          margin-bottom:8px;\n        \"\u003e\n          02\n        \u003c\/div\u003e\n\n        \u003ch3 style=\"\n          margin:0 0 8px;\n          font-size:18px;\n          color:#222222;\n        \"\u003e\n          牛肉味更突出\n        \u003c\/h3\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#666666;\n        \"\u003e\n          Top Blade 來自肩胛位置，\n          本身肉味就比部分較清淡部位更加明顯，\n          適合鍾意「食到牛味」嘅客人。\n        \u003c\/p\u003e\n      \u003c\/div\u003e\n\n\n      \u003cdiv style=\"\n        flex:1 1 220px;\n        max-width:270px;\n        padding:27px 22px;\n        border:1px solid #ebebeb;\n        border-top:4px solid #b70f16;\n        background:#ffffff;\n        border-radius:10px;\n        box-shadow:0 8px 24px rgba(0,0,0,.04);\n      \"\u003e\n        \u003cdiv style=\"\n          font-size:29px;\n          font-weight:900;\n          color:#b70f16;\n          margin-bottom:8px;\n        \"\u003e\n          03\n        \u003c\/div\u003e\n\n        \u003ch3 style=\"\n          margin:0 0 8px;\n          font-size:18px;\n          color:#222222;\n        \"\u003e\n          原件玩法更多\n        \u003c\/h3\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#666666;\n        \"\u003e\n          可以自行分切厚扒、處理成 Flat Iron，\n          亦可以慢煮、燉煮或 BBQ，\n          對識得自己分切牛肉嘅客人尤其抵玩。\n        \u003c\/p\u003e\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n\n  \u003c!-- CUT KNOWLEDGE --\u003e\n  \u003csection style=\"\n    margin:0 24px;\n    background:#181818;\n    border-radius:14px;\n    padding:40px 32px;\n    color:#ffffff;\n  \"\u003e\n\n    \u003cdiv style=\"\n      color:#ef3a40;\n      font-size:13px;\n      font-weight:800;\n      letter-spacing:2px;\n      margin-bottom:7px;\n    \"\u003e\n      KNOW YOUR CUT\n    \u003c\/div\u003e\n\n    \u003ch2 style=\"\n      margin:0 0 18px;\n      font-size:26px;\n      color:#ffffff;\n    \"\u003e\n      牛板腱，其實係咩部位？\n    \u003c\/h2\u003e\n\n    \u003cp style=\"\n      margin:0 0 14px;\n      font-size:15px;\n      color:#dddddd;\n    \"\u003e\n      \u003cstrong style=\"color:#ffffff;\"\u003eTop Blade 牛板腱\u003c\/strong\u003e\n      位於牛隻肩胛位置，肉味濃郁，而且通常帶有不錯油花。\n      呢個部位其中一個最大特色，就係肉件中央會有一條比較明顯嘅筋膜。\n    \u003c\/p\u003e\n\n    \u003cp style=\"\n      margin:0 0 14px;\n      font-size:15px;\n      color:#dddddd;\n    \"\u003e\n      如果將中央筋膜仔細移除，\n      Top Blade 就可以進一步處理成非常受歡迎嘅\n      \u003cstrong style=\"color:#ef3a40;\"\u003eFlat Iron Steak\u003c\/strong\u003e。\n      所以對鍾意自己分切原件牛肉嘅客人而言，\n      牛板腱其實係一個相當有趣而且實用嘅部位。\n    \u003c\/p\u003e\n\n    \u003cp style=\"\n      margin:0;\n      font-size:15px;\n      color:#dddddd;\n    \"\u003e\n      如果唔拆筋亦無問題，可以順住用途切件，\n      用慢煮、炆煮或者較長時間加熱，\n      令中央結締組織慢慢軟化。\n    \u003c\/p\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- COOKING METHODS --\u003e\n  \u003csection style=\"padding:48px 34px 38px;background:#ffffff;\"\u003e\n\n    \u003cdiv style=\"text-align:center;margin-bottom:30px;\"\u003e\n      \u003cdiv style=\"\n        color:#b70f16;\n        font-size:13px;\n        font-weight:800;\n        letter-spacing:2px;\n      \"\u003e\n        HOW TO COOK\n      \u003c\/div\u003e\n\n      \u003ch2 style=\"\n        margin:5px 0 0;\n        font-size:27px;\n        color:#1d1d1d;\n      \"\u003e\n        原件牛板腱點煮最好？\n      \u003c\/h2\u003e\n    \u003c\/div\u003e\n\n\n    \u003c!-- Cooking Option 1 --\u003e\n    \u003cdiv style=\"\n      display:flex;\n      gap:18px;\n      align-items:flex-start;\n      padding:22px 0;\n      border-top:1px solid #eeeeee;\n    \"\u003e\n      \u003cdiv style=\"\n        min-width:42px;\n        height:42px;\n        border-radius:50%;\n        background:#b70f16;\n        color:#ffffff;\n        text-align:center;\n        line-height:42px;\n        font-weight:900;\n      \"\u003e\n        1\n      \u003c\/div\u003e\n\n      \u003cdiv\u003e\n        \u003ch3 style=\"\n          margin:0 0 6px;\n          font-size:18px;\n          color:#222222;\n        \"\u003e\n          拆筋切 Flat Iron Steak\n        \u003c\/h3\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#666666;\n        \"\u003e\n          將中央較厚筋膜移除，再沿肉紋分切成扒。\n          Flat Iron 本身油花及牛肉味表現都非常好，\n          適合高溫香煎至 Medium Rare 或 Medium。\n        \u003c\/p\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n\n\n    \u003c!-- Cooking Option 2 --\u003e\n    \u003cdiv style=\"\n      display:flex;\n      gap:18px;\n      align-items:flex-start;\n      padding:22px 0;\n      border-top:1px solid #eeeeee;\n    \"\u003e\n      \u003cdiv style=\"\n        min-width:42px;\n        height:42px;\n        border-radius:50%;\n        background:#b70f16;\n        color:#ffffff;\n        text-align:center;\n        line-height:42px;\n        font-weight:900;\n      \"\u003e\n        2\n      \u003c\/div\u003e\n\n      \u003cdiv\u003e\n        \u003ch3 style=\"\n          margin:0 0 6px;\n          font-size:18px;\n          color:#222222;\n        \"\u003e\n          厚切香煎\n        \u003c\/h3\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#666666;\n        \"\u003e\n          切成厚件後，以鹽及黑椒簡單調味，\n          高溫煎香表面，再控制中心熟度。\n          Prime 級油花經加熱融化後，香氣會更加突出。\n        \u003c\/p\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n\n\n    \u003c!-- Cooking Option 3 --\u003e\n    \u003cdiv style=\"\n      display:flex;\n      gap:18px;\n      align-items:flex-start;\n      padding:22px 0;\n      border-top:1px solid #eeeeee;\n    \"\u003e\n      \u003cdiv style=\"\n        min-width:42px;\n        height:42px;\n        border-radius:50%;\n        background:#b70f16;\n        color:#ffffff;\n        text-align:center;\n        line-height:42px;\n        font-weight:900;\n      \"\u003e\n        3\n      \u003c\/div\u003e\n\n      \u003cdiv\u003e\n        \u003ch3 style=\"\n          margin:0 0 6px;\n          font-size:18px;\n          color:#222222;\n        \"\u003e\n          BBQ \/ Grill\n        \u003c\/h3\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#666666;\n        \"\u003e\n          牛板腱本身牛肉味夠濃，\n          加上炭火或高溫燒烤帶來嘅焦香，\n          非常適合 BBQ、戶外聚餐及大班朋友分享。\n        \u003c\/p\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n\n\n    \u003c!-- Cooking Option 4 --\u003e\n    \u003cdiv style=\"\n      display:flex;\n      gap:18px;\n      align-items:flex-start;\n      padding:22px 0;\n      border-top:1px solid #eeeeee;\n      border-bottom:1px solid #eeeeee;\n    \"\u003e\n      \u003cdiv style=\"\n        min-width:42px;\n        height:42px;\n        border-radius:50%;\n        background:#b70f16;\n        color:#ffffff;\n        text-align:center;\n        line-height:42px;\n        font-weight:900;\n      \"\u003e\n        4\n      \u003c\/div\u003e\n\n      \u003cdiv\u003e\n        \u003ch3 style=\"\n          margin:0 0 6px;\n          font-size:18px;\n          color:#222222;\n        \"\u003e\n          慢煮 \/ 炆煮\n        \u003c\/h3\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#666666;\n        \"\u003e\n          如果保留中央筋膜，可以用較長時間烹調，\n          例如紅酒炆牛肉、慢煮、低溫烤焗等，\n          將結締組織慢慢煮軟。\n        \u003c\/p\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- TASTE PROFILE --\u003e\n  \u003csection style=\"\n    background:#f7f7f7;\n    padding:42px 30px;\n  \"\u003e\n\n    \u003ch2 style=\"\n      margin:0 0 25px;\n      text-align:center;\n      font-size:24px;\n      color:#222222;\n    \"\u003e\n      味道與口感\n    \u003c\/h2\u003e\n\n    \u003cdiv style=\"\n      max-width:720px;\n      margin:0 auto;\n    \"\u003e\n\n      \u003cdiv style=\"margin-bottom:18px;\"\u003e\n        \u003cdiv style=\"\n          display:flex;\n          justify-content:space-between;\n          font-size:14px;\n          font-weight:700;\n          margin-bottom:6px;\n        \"\u003e\n          \u003cspan\u003e牛肉味\u003c\/span\u003e\n          \u003cspan style=\"color:#b70f16;\"\u003e濃郁\u003c\/span\u003e\n        \u003c\/div\u003e\n        \u003cdiv style=\"height:7px;background:#dedede;border-radius:10px;overflow:hidden;\"\u003e\n          \u003cdiv style=\"width:90%;height:100%;background:#b70f16;\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"margin-bottom:18px;\"\u003e\n        \u003cdiv style=\"\n          display:flex;\n          justify-content:space-between;\n          font-size:14px;\n          font-weight:700;\n          margin-bottom:6px;\n        \"\u003e\n          \u003cspan\u003e油脂感\u003c\/span\u003e\n          \u003cspan style=\"color:#b70f16;\"\u003e中高\u003c\/span\u003e\n        \u003c\/div\u003e\n        \u003cdiv style=\"height:7px;background:#dedede;border-radius:10px;overflow:hidden;\"\u003e\n          \u003cdiv style=\"width:78%;height:100%;background:#b70f16;\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv\u003e\n        \u003cdiv style=\"\n          display:flex;\n          justify-content:space-between;\n          font-size:14px;\n          font-weight:700;\n          margin-bottom:6px;\n        \"\u003e\n          \u003cspan\u003e肉感\u003c\/span\u003e\n          \u003cspan style=\"color:#b70f16;\"\u003e扎實\u003c\/span\u003e\n        \u003c\/div\u003e\n        \u003cdiv style=\"height:7px;background:#dedede;border-radius:10px;overflow:hidden;\"\u003e\n          \u003cdiv style=\"width:83%;height:100%;background:#b70f16;\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- WHO IS IT FOR --\u003e\n  \u003csection style=\"\n    padding:43px 30px;\n    text-align:center;\n    background:#ffffff;\n  \"\u003e\n\n    \u003cdiv style=\"\n      color:#b70f16;\n      font-size:12px;\n      font-weight:800;\n      letter-spacing:2px;\n      margin-bottom:5px;\n    \"\u003e\n      PERFECT FOR\n    \u003c\/div\u003e\n\n    \u003ch2 style=\"\n      margin:0 0 23px;\n      font-size:24px;\n      color:#202020;\n    \"\u003e\n      特別適合以下食法\n    \u003c\/h2\u003e\n\n    \u003cdiv style=\"\n      display:flex;\n      flex-wrap:wrap;\n      gap:9px;\n      justify-content:center;\n    \"\u003e\n\n      \u003cspan style=\"\n        border:1px solid #dedede;\n        padding:9px 16px;\n        border-radius:30px;\n        font-size:14px;\n      \"\u003e\n        🥩 自己切扒\n      \u003c\/span\u003e\n\n      \u003cspan style=\"\n        border:1px solid #dedede;\n        padding:9px 16px;\n        border-radius:30px;\n        font-size:14px;\n      \"\u003e\n        🔥 BBQ 燒烤\n      \u003c\/span\u003e\n\n      \u003cspan style=\"\n        border:1px solid #dedede;\n        padding:9px 16px;\n        border-radius:30px;\n        font-size:14px;\n      \"\u003e\n        🍳 香煎牛扒\n      \u003c\/span\u003e\n\n      \u003cspan style=\"\n        border:1px solid #dedede;\n        padding:9px 16px;\n        border-radius:30px;\n        font-size:14px;\n      \"\u003e\n        🍷 紅酒炆牛肉\n      \u003c\/span\u003e\n\n      \u003cspan style=\"\n        border:1px solid #dedede;\n        padding:9px 16px;\n        border-radius:30px;\n        font-size:14px;\n      \"\u003e\n        👨‍👩‍👧‍👦 家庭聚餐\n      \u003c\/span\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- PRODUCT DETAILS --\u003e\n  \u003csection style=\"\n    padding:40px 32px;\n    background:#fafafa;\n    border-top:1px solid #eeeeee;\n  \"\u003e\n\n    \u003ch2 style=\"\n      margin:0 0 22px;\n      font-size:22px;\n      color:#222222;\n    \"\u003e\n      Product Details｜產品資料\n    \u003c\/h2\u003e\n\n    \u003ctable style=\"\n      width:100%;\n      border-collapse:collapse;\n      font-size:14px;\n      background:#ffffff;\n    \"\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          padding:13px 12px;\n          width:34%;\n          font-weight:700;\n          color:#b70f16;\n          border-bottom:1px solid #eeeeee;\n        \"\u003e\n          品牌\n        \u003c\/td\u003e\n\n        \u003ctd style=\"\n          padding:13px 12px;\n          border-bottom:1px solid #eeeeee;\n        \"\u003e\n          Swift\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          padding:13px 12px;\n          font-weight:700;\n          color:#b70f16;\n          border-bottom:1px solid #eeeeee;\n        \"\u003e\n          等級\n        \u003c\/td\u003e\n\n        \u003ctd style=\"\n          padding:13px 12px;\n          border-bottom:1px solid #eeeeee;\n        \"\u003e\n          USDA Prime 極佳級\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          padding:13px 12px;\n          font-weight:700;\n          color:#b70f16;\n          border-bottom:1px solid #eeeeee;\n        \"\u003e\n          部位\n        \u003c\/td\u003e\n\n        \u003ctd style=\"\n          padding:13px 12px;\n          border-bottom:1px solid #eeeeee;\n        \"\u003e\n          牛板腱 \/ Top Blade\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          padding:13px 12px;\n          font-weight:700;\n          color:#b70f16;\n          border-bottom:1px solid #eeeeee;\n        \"\u003e\n          產地\n        \u003c\/td\u003e\n\n        \u003ctd style=\"\n          padding:13px 12px;\n          border-bottom:1px solid #eeeeee;\n        \"\u003e\n          美國 USA\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          padding:13px 12px;\n          font-weight:700;\n          color:#b70f16;\n        \"\u003e\n          建議食法\n        \u003c\/td\u003e\n\n        \u003ctd style=\"padding:13px 12px;\"\u003e\n          香煎・燒烤・Flat Iron・慢煮・炆煮\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n    \u003c\/table\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- FINAL CTA --\u003e\n  \u003csection style=\"\n    background:#171717;\n    padding:38px 25px;\n    text-align:center;\n    color:#ffffff;\n    border-radius:0 0 18px 18px;\n  \"\u003e\n\n    \u003cdiv style=\"\n      font-size:13px;\n      color:#ef3a40;\n      font-weight:800;\n      letter-spacing:3px;\n      margin-bottom:8px;\n    \"\u003e\n      SWIFT USDA PRIME\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"\n      font-size:24px;\n      font-weight:900;\n      margin-bottom:8px;\n    \"\u003e\n      唔只要嫩，仲要有牛味。\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"\n      max-width:630px;\n      margin:0 auto;\n      font-size:14px;\n      color:#cccccc;\n    \"\u003e\n      Prime 級油花、肩胛部位濃郁肉香，加上原件自由分切，\n      無論煎扒、BBQ 或慢煮都非常實用。\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\u003c\/div\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"6.08 lb","offer_id":60009133801758,"sku":"SWIFTUSDAPRI-LB-06080-01","price":668.8,"currency_code":"HKD","in_stock":false},{"title":"7.12 lb","offer_id":60009135603998,"sku":"SWIFTUSDAPRI-LB-07120-02","price":783.2,"currency_code":"HKD","in_stock":false},{"title":"7.38 lb","offer_id":60009137996062,"sku":"SWIFTUSDAPRI-LB-07380-03","price":811.8,"currency_code":"HKD","in_stock":false},{"title":"7.28 lb","offer_id":60009140617502,"sku":"SWIFTUSDAPRI-LB-07280-04","price":800.8,"currency_code":"HKD","in_stock":false},{"title":"6.96 lb","offer_id":60283158790430,"sku":"SWIFTUSDAPRI-LB-06960-01","price":765.6,"currency_code":"HKD","in_stock":true},{"title":"7.14 lb","offer_id":60283158855966,"sku":"SWIFTUSDAPRI-LB-07140-02","price":785.4,"currency_code":"HKD","in_stock":true},{"title":"7.26 lb","offer_id":60283160494366,"sku":"SWIFTUSDAPRI-LB-07260-03","price":798.6,"currency_code":"HKD","in_stock":true},{"title":"6.54 lb","offer_id":60283160559902,"sku":"SWIFTUSDAPRI-LB-06540-04","price":719.4,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/ae3384c2-b379-4148-93ac-864aaddac1c2.png?v=1789965576"},{"product_id":"1855-usda-choice-top-blade-1","title":"US 1855 Black Angus USDA Choice Top Blade | Hot Pot Thin Cut","description":"\u003cdiv style=\"max-width:920px;margin:0 auto;font-family:-apple-system,BlinkMacSystemFont,'PingFang TC','Noto Sans TC','Microsoft JhengHei',Arial,sans-serif;color:#232323;line-height:1.8;background:#ffffff;\"\u003e\n\n  \u003c!-- HERO --\u003e\n  \u003csection style=\"\n    background:linear-gradient(135deg,#062c49 0%,#0d4165 100%);\n    padding:52px 30px;\n    text-align:center;\n    color:#ffffff;\n    border-radius:18px 18px 0 0;\n  \"\u003e\n\n    \u003cdiv style=\"\n      font-size:12px;\n      letter-spacing:3px;\n      font-weight:700;\n      color:#d8bd82;\n      margin-bottom:12px;\n    \"\u003e\n      1855 BLACK ANGUS BEEF · USDA CHOICE\n    \u003c\/div\u003e\n\n    \u003ch1 style=\"\n      margin:0;\n      font-size:34px;\n      line-height:1.4;\n      font-weight:900;\n      color:#ffffff;\n    \"\u003e\n      美國 1855 黑安格斯\u003cbr\u003e\n      USDA Choice 精選級牛板腱\n    \u003c\/h1\u003e\n\n    \u003cdiv style=\"\n      margin-top:12px;\n      font-family:Georgia,'Times New Roman',serif;\n      font-size:18px;\n      letter-spacing:2px;\n      color:#efe3c6;\n    \"\u003e\n      BLACK ANGUS TOP BLADE\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"\n      width:50px;\n      height:2px;\n      background:#c7a96b;\n      margin:25px auto;\n    \"\u003e\u003c\/div\u003e\n\n    \u003cp style=\"\n      max-width:680px;\n      margin:0 auto;\n      font-size:17px;\n      color:#f3f5f6;\n    \"\u003e\n      黑安格斯牛肉香氣 × Choice 級油花 × 牛板腱扎實肉感\u003cbr\u003e\n      \u003cstrong style=\"color:#f1d89b;\"\u003e薄切打邊爐尤其出色。\u003c\/strong\u003e\n    \u003c\/p\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- INTRO --\u003e\n  \u003csection style=\"\n    padding:44px 34px;\n    background:#f8f6f1;\n    border-left:1px solid #ece7dd;\n    border-right:1px solid #ece7dd;\n  \"\u003e\n\n    \u003cdiv style=\"max-width:760px;margin:0 auto;\"\u003e\n\n      \u003cdiv style=\"\n        display:inline-block;\n        background:#082f4d;\n        color:#ffffff;\n        padding:5px 13px;\n        border-radius:4px;\n        font-size:12px;\n        font-weight:700;\n        letter-spacing:1px;\n        margin-bottom:16px;\n      \"\u003e\n        1855 BLACK ANGUS\n      \u003c\/div\u003e\n\n      \u003cp style=\"margin-top:0;font-size:16px;color:#444;\"\u003e\n        想打邊爐食牛肉，又唔想只得肥、冇牛味？\n      \u003c\/p\u003e\n\n      \u003cp style=\"font-size:16px;color:#444;\"\u003e\n        \u003cstrong style=\"color:#082f4d;\"\u003e\n          美國 1855 黑安格斯 USDA Choice 精選級牛板腱\n        \u003c\/strong\u003e\n        係一款非常適合自己分切嘅原件牛肉。\n        牛板腱位於牛隻肩胛部位，本身肉味比較突出，\n        同時帶有一定油花及脂香，切成薄片之後尤其適合火鍋。\n      \u003c\/p\u003e\n\n      \u003cp style=\"font-size:16px;color:#444;\"\u003e\n        落滾湯快速灼熟，油脂微微融化，\n        牛肉香氣會更加明顯；\n        相比單純追求極嫩口感嘅部位，\n        牛板腱更加有\n        \u003cstrong\u003e「食緊牛肉」嘅扎實感同肉香\u003c\/strong\u003e。\n      \u003c\/p\u003e\n\n      \u003cp style=\"margin-bottom:0;font-size:16px;color:#444;\"\u003e\n        原件購入亦可以按自己需要分切：\n        \u003cstrong\u003e火鍋薄片、香煎厚扒、BBQ、慢煮或炆煮\u003c\/strong\u003e\n        都可以，一件肉有好多種玩法。\n      \u003c\/p\u003e\n\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n\n  \u003c!-- WHY 1855 --\u003e\n  \u003csection style=\"padding:46px 28px;background:#ffffff;\"\u003e\n\n    \u003cdiv style=\"text-align:center;margin-bottom:30px;\"\u003e\n      \u003cdiv style=\"\n        color:#ad8b4f;\n        font-size:12px;\n        font-weight:800;\n        letter-spacing:3px;\n      \"\u003e\n        WHY 1855 BLACK ANGUS\n      \u003c\/div\u003e\n\n      \u003ch2 style=\"\n        margin:7px 0 0;\n        font-size:27px;\n        color:#172b3b;\n      \"\u003e\n        呢件牛板腱有咩吸引？\n      \u003c\/h2\u003e\n    \u003c\/div\u003e\n\n\n    \u003cdiv style=\"\n      display:flex;\n      flex-wrap:wrap;\n      gap:15px;\n      justify-content:center;\n    \"\u003e\n\n      \u003c!-- Card 1 --\u003e\n      \u003cdiv style=\"\n        flex:1 1 220px;\n        max-width:270px;\n        background:#fbfaf7;\n        border:1px solid #e8e1d5;\n        border-top:4px solid #0a3858;\n        border-radius:11px;\n        padding:27px 22px;\n      \"\u003e\n\n        \u003cdiv style=\"\n          color:#ba9a5c;\n          font-size:28px;\n          font-weight:900;\n          margin-bottom:7px;\n        \"\u003e\n          01\n        \u003c\/div\u003e\n\n        \u003ch3 style=\"\n          margin:0 0 9px;\n          font-size:18px;\n          color:#15344c;\n        \"\u003e\n          黑安格斯牛肉香\n        \u003c\/h3\u003e\n\n        \u003cp style=\"margin:0;font-size:14px;color:#626262;\"\u003e\n          黑安格斯牛肉最吸引嘅地方之一，\n          就係濃郁而清晰嘅牛肉風味。\n          特別適合鍾意牛味夠突出嘅客人。\n        \u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n\n      \u003c!-- Card 2 --\u003e\n      \u003cdiv style=\"\n        flex:1 1 220px;\n        max-width:270px;\n        background:#fbfaf7;\n        border:1px solid #e8e1d5;\n        border-top:4px solid #0a3858;\n        border-radius:11px;\n        padding:27px 22px;\n      \"\u003e\n\n        \u003cdiv style=\"\n          color:#ba9a5c;\n          font-size:28px;\n          font-weight:900;\n          margin-bottom:7px;\n        \"\u003e\n          02\n        \u003c\/div\u003e\n\n        \u003ch3 style=\"\n          margin:0 0 9px;\n          font-size:18px;\n          color:#15344c;\n        \"\u003e\n          Choice 級油花\n        \u003c\/h3\u003e\n\n        \u003cp style=\"margin:0;font-size:14px;color:#626262;\"\u003e\n          USDA Choice 精選級兼顧肉味與油花，\n          加熱後脂肪慢慢融化，\n          為牛肉增加香氣及多汁感。\n        \u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n\n      \u003c!-- Card 3 --\u003e\n      \u003cdiv style=\"\n        flex:1 1 220px;\n        max-width:270px;\n        background:#fbfaf7;\n        border:1px solid #e8e1d5;\n        border-top:4px solid #0a3858;\n        border-radius:11px;\n        padding:27px 22px;\n      \"\u003e\n\n        \u003cdiv style=\"\n          color:#ba9a5c;\n          font-size:28px;\n          font-weight:900;\n          margin-bottom:7px;\n        \"\u003e\n          03\n        \u003c\/div\u003e\n\n        \u003ch3 style=\"\n          margin:0 0 9px;\n          font-size:18px;\n          color:#15344c;\n        \"\u003e\n          火鍋薄切特別好食\n        \u003c\/h3\u003e\n\n        \u003cp style=\"margin:0;font-size:14px;color:#626262;\"\u003e\n          牛板腱薄切之後，\n          只需短時間涮煮即可享受到牛脂香同肉香，\n          非常適合港式打邊爐。\n        \u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- HOTPOT FOCUS --\u003e\n  \u003csection style=\"\n    margin:0 24px;\n    background:linear-gradient(135deg,#082f4d 0%,#123f5e 100%);\n    border-radius:15px;\n    padding:42px 32px;\n    color:#ffffff;\n  \"\u003e\n\n    \u003cdiv style=\"\n      color:#d8ba79;\n      font-size:12px;\n      font-weight:800;\n      letter-spacing:3px;\n      margin-bottom:8px;\n    \"\u003e\n      HOT POT FAVOURITE\n    \u003c\/div\u003e\n\n    \u003ch2 style=\"\n      margin:0 0 18px;\n      font-size:27px;\n      color:#ffffff;\n    \"\u003e\n      🔥 火鍋推薦：薄切最好發揮\n    \u003c\/h2\u003e\n\n    \u003cp style=\"\n      margin:0 0 15px;\n      color:#e6eaed;\n      font-size:15px;\n    \"\u003e\n      如果買原件返屋企，\n      牛板腱其中一個最推薦嘅食法就係\n      \u003cstrong style=\"color:#f0d492;\"\u003e切火鍋片。\u003c\/strong\u003e\n    \u003c\/p\u003e\n\n    \u003cp style=\"\n      margin:0 0 15px;\n      color:#e6eaed;\n      font-size:15px;\n    \"\u003e\n      牛板腱本身纖維及肉感比部分肥牛更加明顯，\n      所以切薄之後可以大幅改善入口感，\n      同時仍然保留足夠嘅牛肉味。\n    \u003c\/p\u003e\n\n    \u003cp style=\"\n      margin:0;\n      color:#e6eaed;\n      font-size:15px;\n    \"\u003e\n      滾湯中快速涮熟，\n      表面脂肪遇熱融化，\n      配搭清湯、麻辣鍋、沙嗲鍋、壽喜燒都非常合適。\n    \u003c\/p\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- HOT POT INSTRUCTIONS --\u003e\n  \u003csection style=\"padding:48px 34px 38px;background:#ffffff;\"\u003e\n\n    \u003cdiv style=\"text-align:center;margin-bottom:28px;\"\u003e\n\n      \u003cdiv style=\"\n        color:#a88950;\n        font-size:12px;\n        letter-spacing:3px;\n        font-weight:800;\n      \"\u003e\n        HOT POT GUIDE\n      \u003c\/div\u003e\n\n      \u003ch2 style=\"\n        margin:6px 0 0;\n        font-size:26px;\n        color:#1c3448;\n      \"\u003e\n        牛板腱火鍋點切最好？\n      \u003c\/h2\u003e\n\n    \u003c\/div\u003e\n\n\n    \u003c!-- STEP 1 --\u003e\n    \u003cdiv style=\"\n      display:flex;\n      gap:18px;\n      align-items:flex-start;\n      padding:21px 0;\n      border-top:1px solid #e9e5df;\n    \"\u003e\n\n      \u003cdiv style=\"\n        min-width:43px;\n        height:43px;\n        border-radius:50%;\n        background:#0a3858;\n        color:#ffffff;\n        text-align:center;\n        line-height:43px;\n        font-weight:900;\n      \"\u003e\n        1\n      \u003c\/div\u003e\n\n      \u003cdiv\u003e\n        \u003ch3 style=\"\n          margin:0 0 6px;\n          font-size:18px;\n          color:#20384a;\n        \"\u003e\n          半解凍狀態切片\n        \u003c\/h3\u003e\n\n        \u003cp style=\"margin:0;font-size:14px;color:#666;\"\u003e\n          牛肉完全軟身會比較難切薄。\n          建議保持半解凍、中心仍稍硬嘅狀態分切，\n          更容易切出均勻薄片。\n        \u003c\/p\u003e\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n\n    \u003c!-- STEP 2 --\u003e\n    \u003cdiv style=\"\n      display:flex;\n      gap:18px;\n      align-items:flex-start;\n      padding:21px 0;\n      border-top:1px solid #e9e5df;\n    \"\u003e\n\n      \u003cdiv style=\"\n        min-width:43px;\n        height:43px;\n        border-radius:50%;\n        background:#0a3858;\n        color:#ffffff;\n        text-align:center;\n        line-height:43px;\n        font-weight:900;\n      \"\u003e\n        2\n      \u003c\/div\u003e\n\n      \u003cdiv\u003e\n        \u003ch3 style=\"\n          margin:0 0 6px;\n          font-size:18px;\n          color:#20384a;\n        \"\u003e\n          逆紋薄切\n        \u003c\/h3\u003e\n\n        \u003cp style=\"margin:0;font-size:14px;color:#666;\"\u003e\n          找出明顯肉紋方向，再逆住肉紋切薄，\n          可以縮短肌肉纖維，\n          火鍋涮熟後入口會更加容易咬開。\n        \u003c\/p\u003e\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n\n    \u003c!-- STEP 3 --\u003e\n    \u003cdiv style=\"\n      display:flex;\n      gap:18px;\n      align-items:flex-start;\n      padding:21px 0;\n      border-top:1px solid #e9e5df;\n    \"\u003e\n\n      \u003cdiv style=\"\n        min-width:43px;\n        height:43px;\n        border-radius:50%;\n        background:#0a3858;\n        color:#ffffff;\n        text-align:center;\n        line-height:43px;\n        font-weight:900;\n      \"\u003e\n        3\n      \u003c\/div\u003e\n\n      \u003cdiv\u003e\n        \u003ch3 style=\"\n          margin:0 0 6px;\n          font-size:18px;\n          color:#20384a;\n        \"\u003e\n          留意中央筋膜\n        \u003c\/h3\u003e\n\n        \u003cp style=\"margin:0;font-size:14px;color:#666;\"\u003e\n          Top Blade 牛板腱中央天然帶有較明顯筋膜。\n          分切時可以按用途修走較厚筋位，\n          令火鍋片食落更加舒服。\n        \u003c\/p\u003e\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n\n    \u003c!-- STEP 4 --\u003e\n    \u003cdiv style=\"\n      display:flex;\n      gap:18px;\n      align-items:flex-start;\n      padding:21px 0;\n      border-top:1px solid #e9e5df;\n      border-bottom:1px solid #e9e5df;\n    \"\u003e\n\n      \u003cdiv style=\"\n        min-width:43px;\n        height:43px;\n        border-radius:50%;\n        background:#0a3858;\n        color:#ffffff;\n        text-align:center;\n        line-height:43px;\n        font-weight:900;\n      \"\u003e\n        4\n      \u003c\/div\u003e\n\n      \u003cdiv\u003e\n        \u003ch3 style=\"\n          margin:0 0 6px;\n          font-size:18px;\n          color:#20384a;\n        \"\u003e\n          快涮，唔好煮太耐\n        \u003c\/h3\u003e\n\n        \u003cp style=\"margin:0;font-size:14px;color:#666;\"\u003e\n          薄切牛肉唔需要長時間煮。\n          放入滾湯快速涮至熟度合適即可，\n          過度加熱反而容易令肉質變韌。\n        \u003c\/p\u003e\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- CUT KNOWLEDGE --\u003e\n  \u003csection style=\"\n    background:#f5f2eb;\n    padding:42px 32px;\n  \"\u003e\n\n    \u003cdiv style=\"\n      max-width:760px;\n      margin:0 auto;\n    \"\u003e\n\n      \u003cdiv style=\"\n        color:#a9874c;\n        font-size:12px;\n        font-weight:800;\n        letter-spacing:3px;\n        margin-bottom:6px;\n      \"\u003e\n        KNOW YOUR CUT\n      \u003c\/div\u003e\n\n      \u003ch2 style=\"\n        margin:0 0 17px;\n        font-size:25px;\n        color:#16364d;\n      \"\u003e\n        牛板腱 Top Blade 係咩部位？\n      \u003c\/h2\u003e\n\n      \u003cp style=\"font-size:15px;color:#565656;margin-top:0;\"\u003e\n        Top Blade 來自牛隻前肩胛區域。\n        因為肩部活動量比腰脊位置多，\n        所以通常具有比較明顯嘅牛肉風味，\n        肉感亦會較扎實。\n      \u003c\/p\u003e\n\n      \u003cp style=\"font-size:15px;color:#565656;\"\u003e\n        呢個部位最大特色係\n        \u003cstrong\u003e中央會有一條天然筋膜\u003c\/strong\u003e。\n        如果沿住筋膜將兩邊肉分離，\n        再將筋膜修走，\n        就可以進一步處理成大家熟悉嘅\n        \u003cstrong style=\"color:#0a3858;\"\u003eFlat Iron Steak\u003c\/strong\u003e。\n      \u003c\/p\u003e\n\n      \u003cp style=\"font-size:15px;color:#565656;margin-bottom:0;\"\u003e\n        所以原件牛板腱唔只適合火鍋，\n        對識得自己分切牛肉嘅客人嚟講，\n        其實係一件非常有可玩性嘅原件部位。\n      \u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- DIFFERENT WAYS TO EAT --\u003e\n  \u003csection style=\"padding:46px 30px;background:#ffffff;text-align:center;\"\u003e\n\n    \u003cdiv style=\"\n      font-size:12px;\n      color:#ae8a4e;\n      font-weight:800;\n      letter-spacing:3px;\n    \"\u003e\n      ONE CUT · MANY WAYS\n    \u003c\/div\u003e\n\n    \u003ch2 style=\"\n      margin:6px 0 24px;\n      font-size:25px;\n      color:#17374f;\n    \"\u003e\n      一件原件，多種食法\n    \u003c\/h2\u003e\n\n    \u003cdiv style=\"\n      display:flex;\n      flex-wrap:wrap;\n      gap:10px;\n      justify-content:center;\n    \"\u003e\n\n      \u003cspan style=\"\n        background:#f8f6f1;\n        border:1px solid #e2d9c9;\n        padding:10px 17px;\n        border-radius:30px;\n        font-size:14px;\n      \"\u003e\n        🍲 火鍋薄片\n      \u003c\/span\u003e\n\n      \u003cspan style=\"\n        background:#f8f6f1;\n        border:1px solid #e2d9c9;\n        padding:10px 17px;\n        border-radius:30px;\n        font-size:14px;\n      \"\u003e\n        🥩 Flat Iron Steak\n      \u003c\/span\u003e\n\n      \u003cspan style=\"\n        background:#f8f6f1;\n        border:1px solid #e2d9c9;\n        padding:10px 17px;\n        border-radius:30px;\n        font-size:14px;\n      \"\u003e\n        🔥 BBQ\n      \u003c\/span\u003e\n\n      \u003cspan style=\"\n        background:#f8f6f1;\n        border:1px solid #e2d9c9;\n        padding:10px 17px;\n        border-radius:30px;\n        font-size:14px;\n      \"\u003e\n        🍳 香煎\n      \u003c\/span\u003e\n\n      \u003cspan style=\"\n        background:#f8f6f1;\n        border:1px solid #e2d9c9;\n        padding:10px 17px;\n        border-radius:30px;\n        font-size:14px;\n      \"\u003e\n        🍷 慢煮炆煮\n      \u003c\/span\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- FLAVOUR PROFILE --\u003e\n  \u003csection style=\"\n    padding:42px 32px;\n    background:#0a304d;\n    color:#ffffff;\n  \"\u003e\n\n    \u003ch2 style=\"\n      margin:0 0 27px;\n      text-align:center;\n      font-size:24px;\n      color:#ffffff;\n    \"\u003e\n      風味 Profile\n    \u003c\/h2\u003e\n\n    \u003cdiv style=\"max-width:700px;margin:0 auto;\"\u003e\n\n      \u003c!-- Beef flavour --\u003e\n      \u003cdiv style=\"margin-bottom:20px;\"\u003e\n\n        \u003cdiv style=\"\n          display:flex;\n          justify-content:space-between;\n          font-size:14px;\n          font-weight:700;\n          margin-bottom:7px;\n        \"\u003e\n          \u003cspan\u003e牛肉風味\u003c\/span\u003e\n          \u003cspan style=\"color:#e3c781;\"\u003e濃郁\u003c\/span\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv style=\"\n          height:7px;\n          background:rgba(255,255,255,.18);\n          border-radius:20px;\n          overflow:hidden;\n        \"\u003e\n          \u003cdiv style=\"\n            width:90%;\n            height:100%;\n            background:#d3b46f;\n          \"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n\n      \u003c\/div\u003e\n\n\n      \u003c!-- Marbling --\u003e\n      \u003cdiv style=\"margin-bottom:20px;\"\u003e\n\n        \u003cdiv style=\"\n          display:flex;\n          justify-content:space-between;\n          font-size:14px;\n          font-weight:700;\n          margin-bottom:7px;\n        \"\u003e\n          \u003cspan\u003e油脂香氣\u003c\/span\u003e\n          \u003cspan style=\"color:#e3c781;\"\u003e中等至豐富\u003c\/span\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv style=\"\n          height:7px;\n          background:rgba(255,255,255,.18);\n          border-radius:20px;\n          overflow:hidden;\n        \"\u003e\n          \u003cdiv style=\"\n            width:74%;\n            height:100%;\n            background:#d3b46f;\n          \"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n\n      \u003c\/div\u003e\n\n\n      \u003c!-- Beef texture --\u003e\n      \u003cdiv\u003e\n\n        \u003cdiv style=\"\n          display:flex;\n          justify-content:space-between;\n          font-size:14px;\n          font-weight:700;\n          margin-bottom:7px;\n        \"\u003e\n          \u003cspan\u003e肉感\u003c\/span\u003e\n          \u003cspan style=\"color:#e3c781;\"\u003e扎實\u003c\/span\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv style=\"\n          height:7px;\n          background:rgba(255,255,255,.18);\n          border-radius:20px;\n          overflow:hidden;\n        \"\u003e\n          \u003cdiv style=\"\n            width:82%;\n            height:100%;\n            background:#d3b46f;\n          \"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- PRODUCT DETAILS --\u003e\n  \u003csection style=\"\n    padding:42px 32px;\n    background:#faf9f6;\n  \"\u003e\n\n    \u003ch2 style=\"\n      margin:0 0 22px;\n      font-size:22px;\n      color:#16374e;\n    \"\u003e\n      Product Details｜產品資料\n    \u003c\/h2\u003e\n\n    \u003ctable style=\"\n      width:100%;\n      border-collapse:collapse;\n      background:#ffffff;\n      font-size:14px;\n    \"\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          width:35%;\n          padding:13px 12px;\n          color:#987941;\n          font-weight:700;\n          border-bottom:1px solid #ece7df;\n        \"\u003e\n          品牌\n        \u003c\/td\u003e\n\n        \u003ctd style=\"\n          padding:13px 12px;\n          border-bottom:1px solid #ece7df;\n        \"\u003e\n          1855 Black Angus Beef\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          padding:13px 12px;\n          color:#987941;\n          font-weight:700;\n          border-bottom:1px solid #ece7df;\n        \"\u003e\n          牛種\n        \u003c\/td\u003e\n\n        \u003ctd style=\"\n          padding:13px 12px;\n          border-bottom:1px solid #ece7df;\n        \"\u003e\n          Black Angus 黑安格斯\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          padding:13px 12px;\n          color:#987941;\n          font-weight:700;\n          border-bottom:1px solid #ece7df;\n        \"\u003e\n          USDA 等級\n        \u003c\/td\u003e\n\n        \u003ctd style=\"\n          padding:13px 12px;\n          border-bottom:1px solid #ece7df;\n        \"\u003e\n          USDA Choice 精選級\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          padding:13px 12px;\n          color:#987941;\n          font-weight:700;\n          border-bottom:1px solid #ece7df;\n        \"\u003e\n          部位\n        \u003c\/td\u003e\n\n        \u003ctd style=\"\n          padding:13px 12px;\n          border-bottom:1px solid #ece7df;\n        \"\u003e\n          牛板腱 \/ Top Blade\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          padding:13px 12px;\n          color:#987941;\n          font-weight:700;\n          border-bottom:1px solid #ece7df;\n        \"\u003e\n          產地\n        \u003c\/td\u003e\n\n        \u003ctd style=\"\n          padding:13px 12px;\n          border-bottom:1px solid #ece7df;\n        \"\u003e\n          美國 USA\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          padding:13px 12px;\n          color:#987941;\n          font-weight:700;\n        \"\u003e\n          推薦食法\n        \u003c\/td\u003e\n\n        \u003ctd style=\"padding:13px 12px;\"\u003e\n          火鍋薄切・Flat Iron・香煎・燒烤・慢煮\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n    \u003c\/table\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- NOTE --\u003e\n  \u003csection style=\"\n    margin:0 24px 28px;\n    padding:21px 23px;\n    border-left:4px solid #c5a35d;\n    background:#f7f3e9;\n    color:#575049;\n    font-size:13px;\n  \"\u003e\n\n    \u003cstrong style=\"color:#17364c;\"\u003e溫馨提示：\u003c\/strong\u003e\u003cbr\u003e\n    原件牛肉屬天然產品，每件形狀、脂肪比例、油花分布及重量可能略有不同。\n    產品圖片只供參考，實際產品以出貨為準。\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- FINAL CTA --\u003e\n  \u003csection style=\"\n    background:#062c49;\n    padding:40px 25px;\n    text-align:center;\n    color:#ffffff;\n    border-radius:0 0 18px 18px;\n  \"\u003e\n\n    \u003cdiv style=\"\n      color:#d6ba7e;\n      font-size:12px;\n      font-weight:800;\n      letter-spacing:3px;\n      margin-bottom:8px;\n    \"\u003e\n      1855 BLACK ANGUS BEEF\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"\n      font-size:24px;\n      font-weight:900;\n      margin-bottom:8px;\n    \"\u003e\n      薄切落鍋，牛味先係主角。\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"\n      max-width:650px;\n      margin:0 auto;\n      font-size:14px;\n      color:#dce3e7;\n    \"\u003e\n      USDA Choice 黑安格斯牛肉，\n      配合牛板腱本身嘅肉香與油脂，\n      打邊爐、自己切扒，一件原件慢慢食。\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\u003c\/div\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"6.16 lb","offer_id":60009254846750,"sku":"1855USDACHOI-LB-06160-01","price":572.88,"currency_code":"HKD","in_stock":false},{"title":"7.4 lb","offer_id":60009255043358,"sku":"1855USDACHOI-LB-07400-02","price":688.2,"currency_code":"HKD","in_stock":false},{"title":"7.3 lb","offer_id":60009256157470,"sku":"1855USDACHOI-LB-07300-04","price":678.9,"currency_code":"HKD","in_stock":true},{"title":"7.46 lb","offer_id":60009257074974,"sku":"1855USDACHOI-LB-07460-05","price":693.78,"currency_code":"HKD","in_stock":true},{"title":"6.5 lb","offer_id":60009257304350,"sku":"1855USDACHOI-LB-06500-03","price":604.5,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/fe5c157e-0e0b-45a3-8b52-bb45ce8f1686.png?v=1789966449"},{"product_id":"usda-prime-1-5cm-korean-cut-short-ribs-bbq-1","title":"USDA Prime (Excellent Grade) US Beef Short Ribs, 1.5cm, Korean-style cross-cut | Korean Cut Short Ribs | Recommended for Korean BBQ","description":"\u003cdiv style=\"max-width:920px;margin:0 auto;font-family:-apple-system,BlinkMacSystemFont,'PingFang TC','Noto Sans TC','Microsoft JhengHei',Arial,sans-serif;color:#292522;line-height:1.8;background:#ffffff;\"\u003e\n\n  \u003c!-- HERO --\u003e\n  \u003csection style=\"\n    background:linear-gradient(135deg,#fffaf3 0%,#f6eee3 100%);\n    padding:50px 30px 44px;\n    text-align:center;\n    border-radius:18px 18px 0 0;\n    border:1px solid #eee2d3;\n  \"\u003e\n\n    \u003cdiv style=\"\n      display:inline-block;\n      background:#a90f14;\n      color:#ffffff;\n      padding:6px 14px;\n      border-radius:30px;\n      font-size:12px;\n      font-weight:800;\n      letter-spacing:2px;\n      margin-bottom:16px;\n    \"\u003e\n      USDA PRIME · PREMIUM AMERICAN BEEF\n    \u003c\/div\u003e\n\n    \u003ch1 style=\"\n      margin:0;\n      font-size:35px;\n      line-height:1.35;\n      font-weight:900;\n      color:#181818;\n    \"\u003e\n      美國 USDA Prime 極佳級\u003cbr\u003e\n      \u003cspan style=\"color:#b31117;\"\u003e牛仔骨 1.5cm 韓式橫切\u003c\/span\u003e\n    \u003c\/h1\u003e\n\n    \u003cdiv style=\"\n      margin-top:13px;\n      font-family:Georgia,'Times New Roman',serif;\n      color:#6b4635;\n      font-size:18px;\n      letter-spacing:1.5px;\n    \"\u003e\n      KOREAN CUT SHORT RIBS\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"\n      width:54px;\n      height:3px;\n      background:#b31117;\n      margin:23px auto;\n    \"\u003e\u003c\/div\u003e\n\n    \u003cp style=\"\n      margin:0 auto;\n      max-width:700px;\n      font-size:17px;\n      color:#4e4741;\n    \"\u003e\n      Prime 級豐富油花 × 帶骨牛肉香 × 約 1.5cm 韓式橫切\u003cbr\u003e\n      \u003cstrong style=\"color:#a90f14;\"\u003e\n        解凍、調味、落鑊——屋企都可以輕鬆整韓式燒肉。\n      \u003c\/strong\u003e\n    \u003c\/p\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- INTRO --\u003e\n  \u003csection style=\"\n    padding:44px 34px;\n    background:#ffffff;\n    border-left:1px solid #eee8e0;\n    border-right:1px solid #eee8e0;\n  \"\u003e\n\n    \u003cdiv style=\"max-width:760px;margin:0 auto;\"\u003e\n\n      \u003cp style=\"margin-top:0;font-size:16px;color:#444;\"\u003e\n        想食韓式燒肉，牛仔骨可以話係最經典嘅選擇之一。\n      \u003c\/p\u003e\n\n      \u003cp style=\"font-size:16px;color:#444;\"\u003e\n        呢款\n        \u003cstrong style=\"color:#a90f14;\"\u003e\n          美國 USDA Prime 極佳級牛仔骨\n        \u003c\/strong\u003e\n        採用約\n        \u003cstrong\u003e1.5cm Korean Cut 韓式橫切\u003c\/strong\u003e，\n        即將 Short Rib 牛肋骨橫向切開，\n        每片都同時保留牛肉、脂肪同骨位。\n      \u003c\/p\u003e\n\n      \u003cp style=\"font-size:16px;color:#444;\"\u003e\n        呢種切法最大優點就係：\n        \u003cstrong\u003e肉面大、厚度適中、容易煎出焦香，而且帶骨位置牛味特別濃。\u003c\/strong\u003e\n        Prime 級本身油花表現較豐富，\n        經高溫煎烤之後油脂慢慢融化，\n        食落香口、多汁，而且非常有美式牛肉嘅濃郁感。\n      \u003c\/p\u003e\n\n      \u003cp style=\"font-size:16px;color:#444;margin-bottom:0;\"\u003e\n        無論做\n        \u003cstrong\u003e韓式醬燒、鹽燒、香煎、炭燒、BBQ\u003c\/strong\u003e\n        都非常適合。\n      \u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- 3 SELLING POINTS --\u003e\n  \u003csection style=\"\n    padding:46px 28px;\n    background:#faf7f2;\n  \"\u003e\n\n    \u003cdiv style=\"text-align:center;margin-bottom:31px;\"\u003e\n\n      \u003cdiv style=\"\n        color:#a90f14;\n        font-size:12px;\n        font-weight:900;\n        letter-spacing:3px;\n      \"\u003e\n        WHY YOU'LL LOVE IT\n      \u003c\/div\u003e\n\n      \u003ch2 style=\"\n        margin:7px 0 0;\n        color:#222;\n        font-size:27px;\n      \"\u003e\n        牛仔骨好食，關鍵就係呢三樣\n      \u003c\/h2\u003e\n\n    \u003c\/div\u003e\n\n\n    \u003cdiv style=\"\n      display:flex;\n      flex-wrap:wrap;\n      gap:15px;\n      justify-content:center;\n    \"\u003e\n\n      \u003c!-- CARD 1 --\u003e\n      \u003cdiv style=\"\n        flex:1 1 220px;\n        max-width:270px;\n        background:#ffffff;\n        border:1px solid #eadfd5;\n        border-top:4px solid #b31117;\n        border-radius:12px;\n        padding:27px 22px;\n        box-shadow:0 8px 22px rgba(0,0,0,.04);\n      \"\u003e\n\n        \u003cdiv style=\"\n          color:#b31117;\n          font-size:28px;\n          font-weight:900;\n          margin-bottom:8px;\n        \"\u003e\n          01\n        \u003c\/div\u003e\n\n        \u003ch3 style=\"\n          margin:0 0 8px;\n          font-size:18px;\n          color:#202020;\n        \"\u003e\n          USDA Prime 豐富油花\n        \u003c\/h3\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#666;\n        \"\u003e\n          USDA Prime 為美國牛肉品質分級中的最高級別，\n          其中一項重要特色就係較豐富嘅肌內脂肪。\n          經煎烤後油脂融化，牛肉香氣更加突出。\n        \u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n\n      \u003c!-- CARD 2 --\u003e\n      \u003cdiv style=\"\n        flex:1 1 220px;\n        max-width:270px;\n        background:#ffffff;\n        border:1px solid #eadfd5;\n        border-top:4px solid #b31117;\n        border-radius:12px;\n        padding:27px 22px;\n        box-shadow:0 8px 22px rgba(0,0,0,.04);\n      \"\u003e\n\n        \u003cdiv style=\"\n          color:#b31117;\n          font-size:28px;\n          font-weight:900;\n          margin-bottom:8px;\n        \"\u003e\n          02\n        \u003c\/div\u003e\n\n        \u003ch3 style=\"\n          margin:0 0 8px;\n          font-size:18px;\n          color:#202020;\n        \"\u003e\n          1.5cm 韓式橫切\n        \u003c\/h3\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#666;\n        \"\u003e\n          約 1.5cm 厚度比一般薄片更有肉感，\n          又唔會厚到難熟。\n          高溫煎香兩面之後，外層焦香、中心保留肉汁，\n          特別適合韓式 BBQ。\n        \u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n\n      \u003c!-- CARD 3 --\u003e\n      \u003cdiv style=\"\n        flex:1 1 220px;\n        max-width:270px;\n        background:#ffffff;\n        border:1px solid #eadfd5;\n        border-top:4px solid #b31117;\n        border-radius:12px;\n        padding:27px 22px;\n        box-shadow:0 8px 22px rgba(0,0,0,.04);\n      \"\u003e\n\n        \u003cdiv style=\"\n          color:#b31117;\n          font-size:28px;\n          font-weight:900;\n          margin-bottom:8px;\n        \"\u003e\n          03\n        \u003c\/div\u003e\n\n        \u003ch3 style=\"\n          margin:0 0 8px;\n          font-size:18px;\n          color:#202020;\n        \"\u003e\n          帶骨牛味更加濃\n        \u003c\/h3\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#666;\n        \"\u003e\n          Short Rib 本身就係牛味比較濃郁嘅部位。\n          橫切保留骨位之後，\n          煎烤時肉香、脂香同焦香一齊出嚟，\n          食味更加立體。\n        \u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- KOREAN BBQ SECTION --\u003e\n  \u003csection style=\"\n    margin:0 24px;\n    padding:42px 32px;\n    border-radius:15px;\n    background:linear-gradient(135deg,#171515 0%,#292121 100%);\n    color:#ffffff;\n  \"\u003e\n\n    \u003cdiv style=\"\n      font-size:12px;\n      color:#e6b872;\n      font-weight:900;\n      letter-spacing:3px;\n      margin-bottom:7px;\n    \"\u003e\n      KOREAN BBQ AT HOME\n    \u003c\/div\u003e\n\n    \u003ch2 style=\"\n      margin:0 0 18px;\n      color:#ffffff;\n      font-size:27px;\n    \"\u003e\n      🔥 1.5cm 厚度，正正適合韓燒\n    \u003c\/h2\u003e\n\n    \u003cp style=\"\n      margin:0 0 14px;\n      font-size:15px;\n      color:#e4dddd;\n    \"\u003e\n      Korean Cut 最有趣嘅地方，\n      就係將幾條肋骨橫向切開，\n      形成一大片帶住幾個骨截面嘅牛肉。\n    \u003c\/p\u003e\n\n    \u003cp style=\"\n      margin:0 0 14px;\n      font-size:15px;\n      color:#e4dddd;\n    \"\u003e\n      同一般厚身 Short Rib 比，\n      呢種切法可以令牛肉\n      \u003cstrong style=\"color:#f0c37b;\"\u003e\n        更快受熱、更容易醃入味，\n        同時仍然保留足夠肉感。\n      \u003c\/strong\u003e\n    \u003c\/p\u003e\n\n    \u003cp style=\"\n      margin:0;\n      font-size:15px;\n      color:#e4dddd;\n    \"\u003e\n      對屋企煎扒、戶外 BBQ、韓式燒肉嚟講，\n      都係非常方便嘅規格。\n    \u003c\/p\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- COOKING --\u003e\n  \u003csection style=\"\n    padding:48px 34px 38px;\n    background:#ffffff;\n  \"\u003e\n\n    \u003cdiv style=\"text-align:center;margin-bottom:30px;\"\u003e\n\n      \u003cdiv style=\"\n        color:#a90f14;\n        font-size:12px;\n        font-weight:900;\n        letter-spacing:3px;\n      \"\u003e\n        COOKING GUIDE\n      \u003c\/div\u003e\n\n      \u003ch2 style=\"\n        margin:6px 0 0;\n        font-size:26px;\n        color:#222;\n      \"\u003e\n        韓式牛仔骨點整最好食？\n      \u003c\/h2\u003e\n\n    \u003c\/div\u003e\n\n\n    \u003c!-- STEP 1 --\u003e\n    \u003cdiv style=\"\n      display:flex;\n      gap:18px;\n      align-items:flex-start;\n      padding:21px 0;\n      border-top:1px solid #ece7e2;\n    \"\u003e\n\n      \u003cdiv style=\"\n        min-width:43px;\n        height:43px;\n        border-radius:50%;\n        background:#b31117;\n        color:#ffffff;\n        text-align:center;\n        line-height:43px;\n        font-weight:900;\n      \"\u003e\n        1\n      \u003c\/div\u003e\n\n      \u003cdiv\u003e\n\n        \u003ch3 style=\"\n          margin:0 0 6px;\n          font-size:18px;\n          color:#29221f;\n        \"\u003e\n          完全解凍\n        \u003c\/h3\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#666;\n        \"\u003e\n          建議放雪櫃冷藏慢慢解凍。\n          烹調前將表面多餘水分印乾，\n          更容易煎出漂亮焦香。\n        \u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n\n    \u003c!-- STEP 2 --\u003e\n    \u003cdiv style=\"\n      display:flex;\n      gap:18px;\n      align-items:flex-start;\n      padding:21px 0;\n      border-top:1px solid #ece7e2;\n    \"\u003e\n\n      \u003cdiv style=\"\n        min-width:43px;\n        height:43px;\n        border-radius:50%;\n        background:#b31117;\n        color:#ffffff;\n        text-align:center;\n        line-height:43px;\n        font-weight:900;\n      \"\u003e\n        2\n      \u003c\/div\u003e\n\n      \u003cdiv\u003e\n\n        \u003ch3 style=\"\n          margin:0 0 6px;\n          font-size:18px;\n          color:#29221f;\n        \"\u003e\n          簡單調味已經夠香\n        \u003c\/h3\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#666;\n        \"\u003e\n          Prime 牛仔骨本身牛味同脂香已經相當突出。\n          最簡單可以只用海鹽、黑椒及少量蒜蓉，\n          更容易食到牛肉本身風味。\n        \u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n\n    \u003c!-- STEP 3 --\u003e\n    \u003cdiv style=\"\n      display:flex;\n      gap:18px;\n      align-items:flex-start;\n      padding:21px 0;\n      border-top:1px solid #ece7e2;\n    \"\u003e\n\n      \u003cdiv style=\"\n        min-width:43px;\n        height:43px;\n        border-radius:50%;\n        background:#b31117;\n        color:#ffffff;\n        text-align:center;\n        line-height:43px;\n        font-weight:900;\n      \"\u003e\n        3\n      \u003c\/div\u003e\n\n      \u003cdiv\u003e\n\n        \u003ch3 style=\"\n          margin:0 0 6px;\n          font-size:18px;\n          color:#29221f;\n        \"\u003e\n          大火快速煎香\n        \u003c\/h3\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#666;\n        \"\u003e\n          鑊或 Grill Pan 預熱之後先落牛仔骨。\n          高溫快速煎香兩面，\n          可以形成焦香表面，同時避免過度加熱。\n        \u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n\n    \u003c!-- STEP 4 --\u003e\n    \u003cdiv style=\"\n      display:flex;\n      gap:18px;\n      align-items:flex-start;\n      padding:21px 0;\n      border-top:1px solid #ece7e2;\n      border-bottom:1px solid #ece7e2;\n    \"\u003e\n\n      \u003cdiv style=\"\n        min-width:43px;\n        height:43px;\n        border-radius:50%;\n        background:#b31117;\n        color:#ffffff;\n        text-align:center;\n        line-height:43px;\n        font-weight:900;\n      \"\u003e\n        4\n      \u003c\/div\u003e\n\n      \u003cdiv\u003e\n\n        \u003ch3 style=\"\n          margin:0 0 6px;\n          font-size:18px;\n          color:#29221f;\n        \"\u003e\n          靜置再食\n        \u003c\/h3\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#666;\n        \"\u003e\n          煎好之後稍為靜置，\n          令肉汁重新分布，\n          再剪件或沿骨位分切享用。\n        \u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- SAUCE --\u003e\n  \u003csection style=\"\n    background:#fff7ef;\n    padding:42px 32px;\n  \"\u003e\n\n    \u003cdiv style=\"\n      max-width:760px;\n      margin:0 auto;\n    \"\u003e\n\n      \u003cdiv style=\"\n        color:#b31117;\n        font-size:12px;\n        font-weight:900;\n        letter-spacing:3px;\n        margin-bottom:6px;\n      \"\u003e\n        KOREAN STYLE MARINADE\n      \u003c\/div\u003e\n\n      \u003ch2 style=\"\n        margin:0 0 17px;\n        font-size:25px;\n        color:#25201d;\n      \"\u003e\n        🇰🇷 想食韓式？可以咁醃\n      \u003c\/h2\u003e\n\n      \u003cp style=\"\n        margin-top:0;\n        font-size:15px;\n        color:#57504a;\n      \"\u003e\n        韓國牛仔骨常見做法會用\n        \u003cstrong\u003e豉油、蒜蓉、麻油、少量糖或蜜糖\u003c\/strong\u003e\n        作為基礎，再加入洋蔥、梨蓉或蘋果蓉增加香甜味。\n      \u003c\/p\u003e\n\n      \u003cdiv style=\"\n        display:flex;\n        flex-wrap:wrap;\n        gap:9px;\n        margin-top:20px;\n      \"\u003e\n\n        \u003cspan style=\"\n          background:#ffffff;\n          border:1px solid #eadbd0;\n          padding:8px 14px;\n          border-radius:30px;\n          font-size:14px;\n        \"\u003e\n          豉油\n        \u003c\/span\u003e\n\n        \u003cspan style=\"\n          background:#ffffff;\n          border:1px solid #eadbd0;\n          padding:8px 14px;\n          border-radius:30px;\n          font-size:14px;\n        \"\u003e\n          蒜蓉\n        \u003c\/span\u003e\n\n        \u003cspan style=\"\n          background:#ffffff;\n          border:1px solid #eadbd0;\n          padding:8px 14px;\n          border-radius:30px;\n          font-size:14px;\n        \"\u003e\n          麻油\n        \u003c\/span\u003e\n\n        \u003cspan style=\"\n          background:#ffffff;\n          border:1px solid #eadbd0;\n          padding:8px 14px;\n          border-radius:30px;\n          font-size:14px;\n        \"\u003e\n          梨蓉\n        \u003c\/span\u003e\n\n        \u003cspan style=\"\n          background:#ffffff;\n          border:1px solid #eadbd0;\n          padding:8px 14px;\n          border-radius:30px;\n          font-size:14px;\n        \"\u003e\n          芝麻\n        \u003c\/span\u003e\n\n        \u003cspan style=\"\n          background:#ffffff;\n          border:1px solid #eadbd0;\n          padding:8px 14px;\n          border-radius:30px;\n          font-size:14px;\n        \"\u003e\n          蔥花\n        \u003c\/span\u003e\n\n      \u003c\/div\u003e\n\n      \u003cp style=\"\n        font-size:13px;\n        color:#847870;\n        margin-bottom:0;\n        margin-top:18px;\n      \"\u003e\n        如果想突出 Prime 牛肉本身嘅油脂香，\n        建議醬汁唔需要太重手。\n      \u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- SERVING IDEAS --\u003e\n  \u003csection style=\"\n    padding:44px 30px;\n    background:#ffffff;\n    text-align:center;\n  \"\u003e\n\n    \u003cdiv style=\"\n      color:#a90f14;\n      font-size:12px;\n      font-weight:900;\n      letter-spacing:3px;\n    \"\u003e\n      PERFECT FOR\n    \u003c\/div\u003e\n\n    \u003ch2 style=\"\n      margin:6px 0 24px;\n      font-size:25px;\n      color:#222;\n    \"\u003e\n      一包牛仔骨，多種食法\n    \u003c\/h2\u003e\n\n    \u003cdiv style=\"\n      display:flex;\n      flex-wrap:wrap;\n      justify-content:center;\n      gap:10px;\n    \"\u003e\n\n      \u003cspan style=\"\n        padding:10px 17px;\n        border-radius:30px;\n        background:#faf6f1;\n        border:1px solid #eaded2;\n        font-size:14px;\n      \"\u003e\n        🔥 韓式 BBQ\n      \u003c\/span\u003e\n\n      \u003cspan style=\"\n        padding:10px 17px;\n        border-radius:30px;\n        background:#faf6f1;\n        border:1px solid #eaded2;\n        font-size:14px;\n      \"\u003e\n        🍳 香煎\n      \u003c\/span\u003e\n\n      \u003cspan style=\"\n        padding:10px 17px;\n        border-radius:30px;\n        background:#faf6f1;\n        border:1px solid #eaded2;\n        font-size:14px;\n      \"\u003e\n        🥩 鹽燒\n      \u003c\/span\u003e\n\n      \u003cspan style=\"\n        padding:10px 17px;\n        border-radius:30px;\n        background:#faf6f1;\n        border:1px solid #eaded2;\n        font-size:14px;\n      \"\u003e\n        🌶 韓式辣醬燒\n      \u003c\/span\u003e\n\n      \u003cspan style=\"\n        padding:10px 17px;\n        border-radius:30px;\n        background:#faf6f1;\n        border:1px solid #eaded2;\n        font-size:14px;\n      \"\u003e\n        👨‍👩‍👧‍👦 家庭聚餐\n      \u003c\/span\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- PRODUCT DETAILS --\u003e\n  \u003csection style=\"\n    padding:42px 32px;\n    background:#f7f4f0;\n  \"\u003e\n\n    \u003ch2 style=\"\n      margin:0 0 22px;\n      font-size:22px;\n      color:#24201e;\n    \"\u003e\n      Product Details｜產品資料\n    \u003c\/h2\u003e\n\n    \u003ctable style=\"\n      width:100%;\n      border-collapse:collapse;\n      background:#ffffff;\n      font-size:14px;\n    \"\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          width:35%;\n          padding:13px 12px;\n          color:#a90f14;\n          font-weight:800;\n          border-bottom:1px solid #ece5de;\n        \"\u003e\n          產品名稱\n        \u003c\/td\u003e\n\n        \u003ctd style=\"\n          padding:13px 12px;\n          border-bottom:1px solid #ece5de;\n        \"\u003e\n          USDA Prime 極佳級牛仔骨\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          padding:13px 12px;\n          color:#a90f14;\n          font-weight:800;\n          border-bottom:1px solid #ece5de;\n        \"\u003e\n          英文\n        \u003c\/td\u003e\n\n        \u003ctd style=\"\n          padding:13px 12px;\n          border-bottom:1px solid #ece5de;\n        \"\u003e\n          USDA Prime Korean Cut Short Ribs\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          padding:13px 12px;\n          color:#a90f14;\n          font-weight:800;\n          border-bottom:1px solid #ece5de;\n        \"\u003e\n          USDA 等級\n        \u003c\/td\u003e\n\n        \u003ctd style=\"\n          padding:13px 12px;\n          border-bottom:1px solid #ece5de;\n        \"\u003e\n          USDA Prime 極佳級\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          padding:13px 12px;\n          color:#a90f14;\n          font-weight:800;\n          border-bottom:1px solid #ece5de;\n        \"\u003e\n          切割方式\n        \u003c\/td\u003e\n\n        \u003ctd style=\"\n          padding:13px 12px;\n          border-bottom:1px solid #ece5de;\n        \"\u003e\n          約 1.5cm Korean Cut 韓式橫切\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          padding:13px 12px;\n          color:#a90f14;\n          font-weight:800;\n          border-bottom:1px solid #ece5de;\n        \"\u003e\n          部位\n        \u003c\/td\u003e\n\n        \u003ctd style=\"\n          padding:13px 12px;\n          border-bottom:1px solid #ece5de;\n        \"\u003e\n          Beef Short Ribs 牛肋骨\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          padding:13px 12px;\n          color:#a90f14;\n          font-weight:800;\n          border-bottom:1px solid #ece5de;\n        \"\u003e\n          產地\n        \u003c\/td\u003e\n\n        \u003ctd style=\"\n          padding:13px 12px;\n          border-bottom:1px solid #ece5de;\n        \"\u003e\n          美國 USA\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          padding:13px 12px;\n          color:#a90f14;\n          font-weight:800;\n        \"\u003e\n          推薦食法\n        \u003c\/td\u003e\n\n        \u003ctd style=\"padding:13px 12px;\"\u003e\n          韓燒・香煎・BBQ・鹽燒・醬燒\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n    \u003c\/table\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- NOTE --\u003e\n  \u003csection style=\"\n    margin:28px 24px;\n    padding:20px 22px;\n    background:#fff8ef;\n    border-left:4px solid #b31117;\n    font-size:13px;\n    color:#625951;\n  \"\u003e\n\n    \u003cstrong style=\"color:#a90f14;\"\u003e產品提示：\u003c\/strong\u003e\u003cbr\u003e\n    牛肉屬天然產品，每包油花、脂肪比例、骨位、形狀及顏色均可能略有不同。\n    圖片只供參考，實際產品以出貨為準。\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- FINAL --\u003e\n  \u003csection style=\"\n    padding:40px 25px;\n    background:#191717;\n    text-align:center;\n    color:#ffffff;\n    border-radius:0 0 18px 18px;\n  \"\u003e\n\n    \u003cdiv style=\"\n      color:#d9a961;\n      font-size:12px;\n      font-weight:900;\n      letter-spacing:3px;\n      margin-bottom:8px;\n    \"\u003e\n      USDA PRIME SHORT RIBS\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"\n      font-size:25px;\n      font-weight:900;\n      margin-bottom:8px;\n    \"\u003e\n      大火一煎，牛脂香即刻出嚟。\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"\n      max-width:650px;\n      margin:0 auto;\n      color:#d8d2ce;\n      font-size:14px;\n    \"\u003e\n      Prime 級油花、1.5cm 韓式橫切、帶骨濃郁肉香——\n      屋企開爐，都可以食到令人滿足嘅 Korean BBQ。\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\u003c\/div\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"1.3 lb","offer_id":60042692428062,"sku":"USDAPRIME15C-LB-01300-01","price":169.0,"currency_code":"HKD","in_stock":false},{"title":"1.38 lb","offer_id":60042692526366,"sku":"USDAPRIME15C-LB-01380-02","price":179.4,"currency_code":"HKD","in_stock":false},{"title":"2 lb","offer_id":60042694656286,"sku":"USDAPRIME15C-LB-02000-03","price":260.0,"currency_code":"HKD","in_stock":false},{"title":"1.02 lb","offer_id":60042711793950,"sku":"USDAPRIME15C-LB-01020-04","price":132.6,"currency_code":"HKD","in_stock":false},{"title":"1.06 lb","offer_id":60042731815198,"sku":"USDAPRIME15C-LB-01060-05","price":137.8,"currency_code":"HKD","in_stock":false},{"title":"2.1 lb","offer_id":60042750198046,"sku":"USDAPRIME15C-LB-02100-06","price":273.0,"currency_code":"HKD","in_stock":false},{"title":"1.56 lb","offer_id":60042762256670,"sku":"USDAPRIME15C-LB-01560-07","price":202.8,"currency_code":"HKD","in_stock":false},{"title":"1.44 lb","offer_id":60042772087070,"sku":"USDAPRIME15C-LB-01440-08","price":187.2,"currency_code":"HKD","in_stock":false},{"title":"1.46 lb","offer_id":60042773299486,"sku":"USDAPRIME15C-LB-01460-09","price":189.8,"currency_code":"HKD","in_stock":true},{"title":"1.02 lb (2)","offer_id":60042773365022,"sku":"USDAPRIME15C-LB-01020-10","price":132.6,"currency_code":"HKD","in_stock":false},{"title":"1.32 lb","offer_id":60042774118686,"sku":"USDAPRIME15C-LB-01320-11","price":171.6,"currency_code":"HKD","in_stock":false},{"title":"1.44 lb (2)","offer_id":60042774348062,"sku":"USDAPRIME15C-LB-01440-12","price":187.2,"currency_code":"HKD","in_stock":true},{"title":"1.7 lb","offer_id":60042774839582,"sku":"USDAPRIME15C-LB-01700-13","price":221.0,"currency_code":"HKD","in_stock":false},{"title":"1.2 lb","offer_id":60042775134494,"sku":"USDAPRIME15C-LB-01200-14","price":156.0,"currency_code":"HKD","in_stock":true},{"title":"1.08 lb","offer_id":60042775822622,"sku":"USDAPRIME15C-LB-01080-15","price":140.4,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/07a97264-dafb-4d4e-9246-e384a80b4908.png?v=1790247200"},{"product_id":"usda-choice-half-cut-outside-skirt-01","title":"USDA Choice Beef Outside Skirt (Half Cut) | Braising or Grilling","description":"\u003cdiv style=\"max-width:920px;margin:0 auto;font-family:-apple-system,BlinkMacSystemFont,'PingFang TC','Noto Sans TC','Microsoft JhengHei',Arial,sans-serif;color:#282421;line-height:1.8;background:#ffffff;\"\u003e\n\n  \u003c!-- HERO --\u003e\n  \u003csection style=\"\n    background:linear-gradient(135deg,#fffaf3 0%,#f5eadc 100%);\n    padding:52px 32px;\n    text-align:center;\n    border-radius:18px 18px 0 0;\n    border:1px solid #ecdfd0;\n  \"\u003e\n\n    \u003cdiv style=\"\n      display:inline-block;\n      background:#102e5c;\n      color:#ffffff;\n      padding:6px 15px;\n      border-radius:30px;\n      font-size:12px;\n      font-weight:800;\n      letter-spacing:2px;\n      margin-bottom:16px;\n    \"\u003e\n      USDA CHOICE · AMERICAN BEEF\n    \u003c\/div\u003e\n\n    \u003ch1 style=\"\n      margin:0;\n      font-size:35px;\n      line-height:1.35;\n      font-weight:900;\n      color:#171717;\n    \"\u003e\n      美國 USDA Choice 精選級\u003cbr\u003e\n      \u003cspan style=\"color:#a91418;\"\u003e崩沙腩 Half Cut\u003c\/span\u003e\n    \u003c\/h1\u003e\n\n    \u003cdiv style=\"\n      margin-top:13px;\n      font-family:Georgia,'Times New Roman',serif;\n      font-size:18px;\n      color:#283b5d;\n      letter-spacing:1.5px;\n    \"\u003e\n      OUTSIDE SKIRT · 外側橫膈肌\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"\n      width:55px;\n      height:3px;\n      background:#b01b1f;\n      margin:24px auto;\n    \"\u003e\u003c\/div\u003e\n\n    \u003cp style=\"\n      max-width:700px;\n      margin:0 auto;\n      font-size:17px;\n      color:#4d4640;\n    \"\u003e\n      濃郁牛味 × 獨特筋膜口感 × 一件兩食\u003cbr\u003e\n      \u003cstrong style=\"color:#a91418;\"\u003e\n        港式慢炆夠香濃，修筋後大火香煎亦可以做牛扒。\n      \u003c\/strong\u003e\n    \u003c\/p\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- INTRO --\u003e\n  \u003csection style=\"\n    padding:44px 34px;\n    background:#ffffff;\n    border-left:1px solid #eee7de;\n    border-right:1px solid #eee7de;\n  \"\u003e\n\n    \u003cdiv style=\"max-width:760px;margin:0 auto;\"\u003e\n\n      \u003cp style=\"margin-top:0;font-size:16px;color:#454545;\"\u003e\n        香港人講嘅\n        \u003cstrong style=\"color:#a91418;\"\u003e「崩沙腩」\u003c\/strong\u003e\n        ，同西式分割入面嘅 Brisket 並唔係同一個部位。\n      \u003c\/p\u003e\n\n      \u003cp style=\"font-size:16px;color:#454545;\"\u003e\n        呢款真正嘅英文部位係\n        \u003cstrong\u003eOutside Skirt\u003c\/strong\u003e，\n        即牛隻橫膈膜外側肌肉，\n        香港市場經常會將呢類部位用作崩沙腩料理。\n      \u003c\/p\u003e\n\n      \u003cp style=\"font-size:16px;color:#454545;\"\u003e\n        Outside Skirt 最大特色係\n        \u003cstrong\u003e肉紋粗獷、牛味非常濃，而且帶有明顯筋膜及脂香\u003c\/strong\u003e。\n        如果用港式方法慢慢炆，\n        筋膜及結締組織會逐漸軟化，\n        做清湯牛腩、蘿蔔炆腩、咖喱牛腩都非常有味道。\n      \u003c\/p\u003e\n\n      \u003cp style=\"font-size:16px;color:#454545;margin-bottom:0;\"\u003e\n        但佢其實仲有另一種非常出色嘅食法：\n        \u003cstrong style=\"color:#102e5c;\"\u003e\n          修走較厚筋膜後，用大火快速香煎或 Grill，\n          再逆紋切片，就可以當 Skirt Steak 食。\n        \u003c\/strong\u003e\n      \u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- TWO WAYS --\u003e\n  \u003csection style=\"\n    padding:48px 28px;\n    background:#f8f5f0;\n  \"\u003e\n\n    \u003cdiv style=\"text-align:center;margin-bottom:32px;\"\u003e\n\n      \u003cdiv style=\"\n        color:#a91418;\n        font-size:12px;\n        font-weight:900;\n        letter-spacing:3px;\n      \"\u003e\n        ONE CUT · TWO WAYS\n      \u003c\/div\u003e\n\n      \u003ch2 style=\"\n        margin:7px 0 0;\n        font-size:28px;\n        color:#222222;\n      \"\u003e\n        一件兩食，港式＋西式都得\n      \u003c\/h2\u003e\n\n    \u003c\/div\u003e\n\n\n    \u003cdiv style=\"\n      display:flex;\n      flex-wrap:wrap;\n      gap:18px;\n      justify-content:center;\n    \"\u003e\n\n      \u003c!-- HK STYLE --\u003e\n      \u003cdiv style=\"\n        flex:1 1 320px;\n        max-width:400px;\n        background:#ffffff;\n        border-radius:14px;\n        padding:30px 25px;\n        border:1px solid #e5ddd2;\n        box-shadow:0 8px 25px rgba(0,0,0,.04);\n      \"\u003e\n\n        \u003cdiv style=\"\n          color:#a91418;\n          font-size:13px;\n          font-weight:900;\n          letter-spacing:2px;\n          margin-bottom:6px;\n        \"\u003e\n          HONG KONG STYLE\n        \u003c\/div\u003e\n\n        \u003ch3 style=\"\n          margin:0 0 13px;\n          font-size:23px;\n          color:#24211e;\n        \"\u003e\n          🍲 港式慢炆崩沙腩\n        \u003c\/h3\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:15px;\n          color:#62605c;\n        \"\u003e\n          Outside Skirt 帶有筋膜及較濃厚肉味，\n          特別適合長時間炆煮。\n          經過慢火料理之後，\n          筋膜逐步軟化，同時吸收湯汁及醬汁，\n          食落香濃而有層次。\n        \u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n\n      \u003c!-- STEAK STYLE --\u003e\n      \u003cdiv style=\"\n        flex:1 1 320px;\n        max-width:400px;\n        background:#152d50;\n        border-radius:14px;\n        padding:30px 25px;\n        color:#ffffff;\n        box-shadow:0 8px 25px rgba(0,0,0,.08);\n      \"\u003e\n\n        \u003cdiv style=\"\n          color:#e9bd73;\n          font-size:13px;\n          font-weight:900;\n          letter-spacing:2px;\n          margin-bottom:6px;\n        \"\u003e\n          STEAK STYLE\n        \u003c\/div\u003e\n\n        \u003ch3 style=\"\n          margin:0 0 13px;\n          font-size:23px;\n          color:#ffffff;\n        \"\u003e\n          🥩 香煎 Outside Skirt Steak\n        \u003c\/h3\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:15px;\n          color:#e0e5eb;\n        \"\u003e\n          修走表面較厚筋膜後，\n          用非常高溫快速煎香兩面，\n          保留中心肉汁，\n          靜置後再逆住肉紋切薄片，\n          就可以食到 Skirt Steak 最招牌嘅濃郁牛味。\n        \u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- 3 SELLING POINTS --\u003e\n  \u003csection style=\"\n    padding:48px 28px;\n    background:#ffffff;\n  \"\u003e\n\n    \u003cdiv style=\"text-align:center;margin-bottom:31px;\"\u003e\n\n      \u003cdiv style=\"\n        font-size:12px;\n        font-weight:900;\n        letter-spacing:3px;\n        color:#102e5c;\n      \"\u003e\n        WHY OUTSIDE SKIRT\n      \u003c\/div\u003e\n\n      \u003ch2 style=\"\n        margin:7px 0 0;\n        font-size:27px;\n        color:#222222;\n      \"\u003e\n        崩沙腩真正吸引嘅地方\n      \u003c\/h2\u003e\n\n    \u003c\/div\u003e\n\n\n    \u003cdiv style=\"\n      display:flex;\n      flex-wrap:wrap;\n      gap:15px;\n      justify-content:center;\n    \"\u003e\n\n      \u003cdiv style=\"\n        flex:1 1 220px;\n        max-width:270px;\n        background:#fbfaf8;\n        border:1px solid #e8e2db;\n        border-top:4px solid #a91418;\n        border-radius:11px;\n        padding:27px 22px;\n      \"\u003e\n\n        \u003cdiv style=\"\n          font-size:29px;\n          font-weight:900;\n          color:#a91418;\n        \"\u003e\n          01\n        \u003c\/div\u003e\n\n        \u003ch3 style=\"\n          margin:7px 0 8px;\n          font-size:18px;\n        \"\u003e\n          牛味特別濃\n        \u003c\/h3\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#666666;\n        \"\u003e\n          Outside Skirt 屬於活動量較高嘅肌肉，\n          肉味非常突出。\n          無論煎扒定慢炆，\n          都可以食到明顯而直接嘅牛肉香。\n        \u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n\n      \u003cdiv style=\"\n        flex:1 1 220px;\n        max-width:270px;\n        background:#fbfaf8;\n        border:1px solid #e8e2db;\n        border-top:4px solid #a91418;\n        border-radius:11px;\n        padding:27px 22px;\n      \"\u003e\n\n        \u003cdiv style=\"\n          font-size:29px;\n          font-weight:900;\n          color:#a91418;\n        \"\u003e\n          02\n        \u003c\/div\u003e\n\n        \u003ch3 style=\"\n          margin:7px 0 8px;\n          font-size:18px;\n        \"\u003e\n          筋膜帶來獨特口感\n        \u003c\/h3\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#666666;\n        \"\u003e\n          呢個部位天然帶有明顯筋膜。\n          慢炆可以將筋膜逐漸煮軟；\n          做牛扒則可先修筋，\n          兩種處理方法帶來完全唔同食法。\n        \u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n\n      \u003cdiv style=\"\n        flex:1 1 220px;\n        max-width:270px;\n        background:#fbfaf8;\n        border:1px solid #e8e2db;\n        border-top:4px solid #a91418;\n        border-radius:11px;\n        padding:27px 22px;\n      \"\u003e\n\n        \u003cdiv style=\"\n          font-size:29px;\n          font-weight:900;\n          color:#a91418;\n        \"\u003e\n          03\n        \u003c\/div\u003e\n\n        \u003ch3 style=\"\n          margin:7px 0 8px;\n          font-size:18px;\n        \"\u003e\n          Half Cut 更方便\n        \u003c\/h3\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#666666;\n        \"\u003e\n          半切規格份量更靈活，\n          適合一般家庭分餐使用，\n          可以一半炆煮、一半留作香煎或 BBQ。\n        \u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- HK DISHES --\u003e\n  \u003csection style=\"\n    background:#fff7ed;\n    padding:45px 30px;\n  \"\u003e\n\n    \u003cdiv style=\"text-align:center;margin-bottom:28px;\"\u003e\n\n      \u003cdiv style=\"\n        color:#a91418;\n        font-size:12px;\n        font-weight:900;\n        letter-spacing:3px;\n      \"\u003e\n        HONG KONG FAVOURITES\n      \u003c\/div\u003e\n\n      \u003ch2 style=\"\n        margin:6px 0 0;\n        font-size:26px;\n        color:#29221e;\n      \"\u003e\n        地道港味，幾款都啱\n      \u003c\/h2\u003e\n\n    \u003c\/div\u003e\n\n\n    \u003cdiv style=\"\n      display:flex;\n      flex-wrap:wrap;\n      justify-content:center;\n      gap:11px;\n    \"\u003e\n\n      \u003cspan style=\"\n        background:#ffffff;\n        border:1px solid #ead9c6;\n        padding:10px 17px;\n        border-radius:30px;\n        font-size:14px;\n      \"\u003e\n        🍜 清湯崩沙腩麵\n      \u003c\/span\u003e\n\n      \u003cspan style=\"\n        background:#ffffff;\n        border:1px solid #ead9c6;\n        padding:10px 17px;\n        border-radius:30px;\n        font-size:14px;\n      \"\u003e\n        🍲 蘿蔔柱侯崩沙腩\n      \u003c\/span\u003e\n\n      \u003cspan style=\"\n        background:#ffffff;\n        border:1px solid #ead9c6;\n        padding:10px 17px;\n        border-radius:30px;\n        font-size:14px;\n      \"\u003e\n        🍛 港式咖喱崩沙腩\n      \u003c\/span\u003e\n\n      \u003cspan style=\"\n        background:#ffffff;\n        border:1px solid #ead9c6;\n        padding:10px 17px;\n        border-radius:30px;\n        font-size:14px;\n      \"\u003e\n        🍅 番茄牛腩\n      \u003c\/span\u003e\n\n      \u003cspan style=\"\n        background:#ffffff;\n        border:1px solid #ead9c6;\n        padding:10px 17px;\n        border-radius:30px;\n        font-size:14px;\n      \"\u003e\n        🍲 清燉牛腩\n      \u003c\/span\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- STEAK GUIDE --\u003e\n  \u003csection style=\"\n    padding:48px 34px 38px;\n    background:#ffffff;\n  \"\u003e\n\n    \u003cdiv style=\"text-align:center;margin-bottom:30px;\"\u003e\n\n      \u003cdiv style=\"\n        color:#102e5c;\n        font-size:12px;\n        font-weight:900;\n        letter-spacing:3px;\n      \"\u003e\n        SKIRT STEAK GUIDE\n      \u003c\/div\u003e\n\n      \u003ch2 style=\"\n        margin:6px 0 0;\n        font-size:26px;\n        color:#202020;\n      \"\u003e\n        想當牛扒食？記住呢四步\n      \u003c\/h2\u003e\n\n    \u003c\/div\u003e\n\n\n    \u003cdiv style=\"\n      padding:20px 0;\n      border-top:1px solid #e9e5df;\n    \"\u003e\n      \u003cstrong style=\"\n        display:block;\n        font-size:17px;\n        color:#a91418;\n        margin-bottom:5px;\n      \"\u003e\n        ① 修走較厚筋膜\n      \u003c\/strong\u003e\n\n      \u003cspan style=\"\n        font-size:14px;\n        color:#666666;\n      \"\u003e\n        Outside Skirt 表面可能帶有較厚筋膜。\n        做 Steak 前可以先修走較韌部分，\n        留低主要肌肉。\n      \u003c\/span\u003e\n    \u003c\/div\u003e\n\n\n    \u003cdiv style=\"\n      padding:20px 0;\n      border-top:1px solid #e9e5df;\n    \"\u003e\n      \u003cstrong style=\"\n        display:block;\n        font-size:17px;\n        color:#a91418;\n        margin-bottom:5px;\n      \"\u003e\n        ② 大火快速香煎\n      \u003c\/strong\u003e\n\n      \u003cspan style=\"\n        font-size:14px;\n        color:#666666;\n      \"\u003e\n        鑊或 Grill Pan 一定要夠熱。\n        高溫快速煎香表面，\n        形成漂亮焦香層，\n        唔建議用細火慢慢煎。\n      \u003c\/span\u003e\n    \u003c\/div\u003e\n\n\n    \u003cdiv style=\"\n      padding:20px 0;\n      border-top:1px solid #e9e5df;\n    \"\u003e\n      \u003cstrong style=\"\n        display:block;\n        font-size:17px;\n        color:#a91418;\n        margin-bottom:5px;\n      \"\u003e\n        ③ 避免煮得太熟\n      \u003c\/strong\u003e\n\n      \u003cspan style=\"\n        font-size:14px;\n        color:#666666;\n      \"\u003e\n        Skirt Steak 肉纖維本身較明顯，\n        過度加熱會比較容易變韌。\n        煮至自己喜歡嘅熟度後即可離火。\n      \u003c\/span\u003e\n    \u003c\/div\u003e\n\n\n    \u003cdiv style=\"\n      padding:20px 0;\n      border-top:1px solid #e9e5df;\n      border-bottom:1px solid #e9e5df;\n    \"\u003e\n      \u003cstrong style=\"\n        display:block;\n        font-size:17px;\n        color:#a91418;\n        margin-bottom:5px;\n      \"\u003e\n        ④ 一定要逆紋切\n      \u003c\/strong\u003e\n\n      \u003cspan style=\"\n        font-size:14px;\n        color:#666666;\n      \"\u003e\n        呢一步非常重要。\n        Skirt Steak 肉紋長而明顯，\n        靜置後逆住肉紋切薄片，\n        可以大幅縮短纖維，\n        食落會舒服好多。\n      \u003c\/span\u003e\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- BRAISING GUIDE --\u003e\n  \u003csection style=\"\n    margin:0 24px;\n    padding:40px 30px;\n    border-radius:15px;\n    background:#172d4b;\n    color:#ffffff;\n  \"\u003e\n\n    \u003cdiv style=\"\n      color:#e1bb77;\n      font-size:12px;\n      font-weight:900;\n      letter-spacing:3px;\n      margin-bottom:7px;\n    \"\u003e\n      SLOW BRAISING\n    \u003c\/div\u003e\n\n    \u003ch2 style=\"\n      margin:0 0 17px;\n      font-size:26px;\n      color:#ffffff;\n    \"\u003e\n      🍲 港式炆腩，時間就係最好嘅調味料\n    \u003c\/h2\u003e\n\n    \u003cp style=\"\n      margin:0 0 13px;\n      font-size:15px;\n      color:#e1e5ea;\n    \"\u003e\n      做港式崩沙腩最重要唔係大火，\n      而係畀時間筋膜慢慢軟化。\n    \u003c\/p\u003e\n\n    \u003cp style=\"\n      margin:0 0 13px;\n      font-size:15px;\n      color:#e1e5ea;\n    \"\u003e\n      可以先將牛肉表面煎香，\n      再加入薑、蔥、柱侯醬、香料及高湯慢慢炆煮。\n      配蘿蔔更加可以吸收牛肉湯汁。\n    \u003c\/p\u003e\n\n    \u003cp style=\"\n      margin:0;\n      font-size:15px;\n      color:#e1e5ea;\n    \"\u003e\n      炆好之後，\n      Outside Skirt 本身濃郁牛味會融入湯汁，\n      特別適合配白飯、麵或者河粉。\n    \u003c\/p\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- PRODUCT DETAILS --\u003e\n  \u003csection style=\"\n    padding:45px 32px;\n    background:#faf8f5;\n  \"\u003e\n\n    \u003ch2 style=\"\n      margin:0 0 22px;\n      font-size:22px;\n      color:#242424;\n    \"\u003e\n      Product Details｜產品資料\n    \u003c\/h2\u003e\n\n    \u003ctable style=\"\n      width:100%;\n      border-collapse:collapse;\n      background:#ffffff;\n      font-size:14px;\n    \"\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          width:35%;\n          padding:13px 12px;\n          color:#102e5c;\n          font-weight:800;\n          border-bottom:1px solid #ece7e0;\n        \"\u003e\n          產品名稱\n        \u003c\/td\u003e\n\n        \u003ctd style=\"\n          padding:13px 12px;\n          border-bottom:1px solid #ece7e0;\n        \"\u003e\n          美國 USDA Choice 精選級崩沙腩\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          padding:13px 12px;\n          color:#102e5c;\n          font-weight:800;\n          border-bottom:1px solid #ece7e0;\n        \"\u003e\n          英文部位\n        \u003c\/td\u003e\n\n        \u003ctd style=\"\n          padding:13px 12px;\n          border-bottom:1px solid #ece7e0;\n        \"\u003e\n          Outside Skirt\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          padding:13px 12px;\n          color:#102e5c;\n          font-weight:800;\n          border-bottom:1px solid #ece7e0;\n        \"\u003e\n          中文部位\n        \u003c\/td\u003e\n\n        \u003ctd style=\"\n          padding:13px 12px;\n          border-bottom:1px solid #ece7e0;\n        \"\u003e\n          外側橫膈肌 \/ 香港俗稱崩沙腩\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          padding:13px 12px;\n          color:#102e5c;\n          font-weight:800;\n          border-bottom:1px solid #ece7e0;\n        \"\u003e\n          USDA 等級\n        \u003c\/td\u003e\n\n        \u003ctd style=\"\n          padding:13px 12px;\n          border-bottom:1px solid #ece7e0;\n        \"\u003e\n          USDA Choice 精選級\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          padding:13px 12px;\n          color:#102e5c;\n          font-weight:800;\n          border-bottom:1px solid #ece7e0;\n        \"\u003e\n          規格\n        \u003c\/td\u003e\n\n        \u003ctd style=\"\n          padding:13px 12px;\n          border-bottom:1px solid #ece7e0;\n        \"\u003e\n          Half Cut 半切裝\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          padding:13px 12px;\n          color:#102e5c;\n          font-weight:800;\n          border-bottom:1px solid #ece7e0;\n        \"\u003e\n          產地\n        \u003c\/td\u003e\n\n        \u003ctd style=\"\n          padding:13px 12px;\n          border-bottom:1px solid #ece7e0;\n        \"\u003e\n          美國 USA\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          padding:13px 12px;\n          color:#102e5c;\n          font-weight:800;\n        \"\u003e\n          推薦食法\n        \u003c\/td\u003e\n\n        \u003ctd style=\"padding:13px 12px;\"\u003e\n          港式慢炆・清湯牛腩・咖喱・香煎牛扒・BBQ\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n    \u003c\/table\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- NOTE --\u003e\n  \u003csection style=\"\n    margin:0 24px 28px;\n    padding:20px 22px;\n    background:#fff7ec;\n    border-left:4px solid #a91418;\n    color:#625950;\n    font-size:13px;\n  \"\u003e\n\n    \u003cstrong style=\"color:#a91418;\"\u003e\n      產品提示：\n    \u003c\/strong\u003e\u003cbr\u003e\n\n    Outside Skirt 屬天然牛肉部位，\n    每件脂肪比例、筋膜分布、形狀及重量均可能有所不同。\n    如用作 Steak，建議按實際筋膜情況自行修整；\n    如用作港式慢炆，則可保留部分筋膜增加口感。\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- FINAL CTA --\u003e\n  \u003csection style=\"\n    background:#142c4b;\n    padding:41px 25px;\n    text-align:center;\n    color:#ffffff;\n    border-radius:0 0 18px 18px;\n  \"\u003e\n\n    \u003cdiv style=\"\n      color:#deb973;\n      font-size:12px;\n      font-weight:900;\n      letter-spacing:3px;\n      margin-bottom:8px;\n    \"\u003e\n      USDA CHOICE OUTSIDE SKIRT\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"\n      font-size:25px;\n      font-weight:900;\n      margin-bottom:8px;\n    \"\u003e\n      一件崩沙腩，兩種完全不同嘅享受。\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"\n      max-width:650px;\n      margin:0 auto;\n      color:#dfe4e9;\n      font-size:14px;\n    \"\u003e\n      慢炆，食筋膜軟腍同港式濃香；\u003cbr\u003e\n      大火香煎，食 Outside Skirt 招牌濃郁牛味。\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\u003c\/div\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"3.7 lb","offer_id":60042951885086,"sku":"USDACHOICEHA-LB-03700-01","price":518.0,"currency_code":"HKD","in_stock":false},{"title":"3.68 lb","offer_id":60042952278302,"sku":"USDACHOICEHA-LB-03680-02","price":515.2,"currency_code":"HKD","in_stock":false},{"title":"4.36 lb","offer_id":60042952868126,"sku":"USDACHOICEHA-LB-04360-03","price":610.4,"currency_code":"HKD","in_stock":false},{"title":"3.06 lb","offer_id":60042953163038,"sku":"USDACHOICEHA-LB-03060-04","price":428.4,"currency_code":"HKD","in_stock":true},{"title":"3.22 lb","offer_id":60042953982238,"sku":"USDACHOICEHA-LB-03220-05","price":450.8,"currency_code":"HKD","in_stock":false},{"title":"2.96 lb","offer_id":60042954047774,"sku":"USDACHOICEHA-LB-02960-06","price":414.4,"currency_code":"HKD","in_stock":true},{"title":"3.48 lb","offer_id":60042954113310,"sku":"USDACHOICEHA-LB-03480-07","price":487.2,"currency_code":"HKD","in_stock":false},{"title":"2.78 lb","offer_id":60042954768670,"sku":"USDACHOICEHA-LB-02780-08","price":389.2,"currency_code":"HKD","in_stock":true},{"title":"3.52 lb","offer_id":60042954801438,"sku":"USDACHOICEHA-LB-03520-09","price":492.8,"currency_code":"HKD","in_stock":false},{"title":"3.54 lb","offer_id":60042955260190,"sku":"USDACHOICEHA-LB-03540-10","price":495.6,"currency_code":"HKD","in_stock":false},{"title":"3.42 lb","offer_id":60042955784478,"sku":"USDACHOICEHA-LB-03420-11","price":478.8,"currency_code":"HKD","in_stock":true},{"title":"2.68 lb","offer_id":60042956767518,"sku":"USDACHOICEHA-LB-02680-12","price":375.2,"currency_code":"HKD","in_stock":false},{"title":"3.04 lb","offer_id":60042957324574,"sku":"USDACHOICEHA-LB-03040-13","price":425.6,"currency_code":"HKD","in_stock":true},{"title":"2.92 lb","offer_id":60042957914398,"sku":"USDACHOICEHA-LB-02920-14","price":408.8,"currency_code":"HKD","in_stock":true},{"title":"3.32 lb","offer_id":60042959028510,"sku":"USDACHOICEHA-LB-03320-15","price":464.8,"currency_code":"HKD","in_stock":false},{"title":"3.18 lb","offer_id":60042959683870,"sku":"USDACHOICEHA-LB-03180-16","price":445.2,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/bd1bec12-adc6-4757-90e9-e3e7f4b8b88c.png?v=1790248424"},{"product_id":"swift-usda-choice-round-heel-muscle-1","title":"US Swift USDA Choice Money Roll | Boneless Beef Round Heel Muscle | For Braising, Clear Soup \u0026 Slow Stewing","description":"\u003cdiv style=\"max-width:920px;margin:0 auto;font-family:-apple-system,BlinkMacSystemFont,'PingFang TC','Noto Sans TC','Microsoft JhengHei',Arial,sans-serif;color:#252525;line-height:1.8;background:#ffffff;\"\u003e\n\n  \u003c!-- HERO --\u003e\n  \u003csection style=\"\n    background:linear-gradient(135deg,#fffaf4 0%,#f5eee5 100%);\n    padding:54px 30px 48px;\n    text-align:center;\n    border-radius:18px 18px 0 0;\n    border:1px solid #eadfd4;\n  \"\u003e\n\n    \u003cdiv style=\"\n      display:inline-block;\n      padding:6px 16px;\n      margin-bottom:16px;\n      background:#102b50;\n      color:#ffffff;\n      border-radius:30px;\n      font-size:12px;\n      font-weight:800;\n      letter-spacing:2px;\n    \"\u003e\n      SWIFT · USDA CHOICE\n    \u003c\/div\u003e\n\n    \u003ch1 style=\"\n      margin:0;\n      font-size:36px;\n      line-height:1.34;\n      font-weight:900;\n      color:#202020;\n    \"\u003e\n      美國 Swift USDA Choice\u003cbr\u003e\n      \u003cspan style=\"color:#a7161b;\"\u003e精選級金錢展\u003c\/span\u003e\n    \u003c\/h1\u003e\n\n    \u003cdiv style=\"\n      margin-top:12px;\n      font-family:Georgia,'Times New Roman',serif;\n      font-size:18px;\n      letter-spacing:1.8px;\n      color:#31415a;\n    \"\u003e\n      BONELESS BEEF ROUND HEEL MUSCLE\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"\n      width:55px;\n      height:3px;\n      margin:24px auto;\n      background:#b51c22;\n    \"\u003e\u003c\/div\u003e\n\n    \u003cp style=\"\n      max-width:700px;\n      margin:0 auto;\n      font-size:17px;\n      color:#514b46;\n    \"\u003e\n      瘦肉比例高 × 牛味扎實 × 久煮更入味\n      \u003cbr\u003e\n      \u003cstrong style=\"color:#a7161b;\"\u003e\n        清湯、滷水、紅燒、慢燉，港式家常料理非常百搭。\n      \u003c\/strong\u003e\n    \u003c\/p\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- QUICK INFO --\u003e\n  \u003csection style=\"\n    background:#102b50;\n    padding:22px 20px;\n    color:#ffffff;\n  \"\u003e\n\n    \u003cdiv style=\"\n      display:flex;\n      flex-wrap:wrap;\n      justify-content:center;\n      text-align:center;\n      gap:8px;\n    \"\u003e\n\n      \u003cdiv style=\"flex:1 1 170px;padding:12px;\"\u003e\n        \u003cdiv style=\"font-size:19px;font-weight:900;color:#f1c789;\"\u003e\n          USDA Choice\n        \u003c\/div\u003e\n        \u003cdiv style=\"font-size:12px;color:#dbe3ec;\"\u003e\n          美國精選級\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"flex:1 1 170px;padding:12px;border-left:1px solid rgba(255,255,255,.15);\"\u003e\n        \u003cdiv style=\"font-size:19px;font-weight:900;color:#f1c789;\"\u003e\n          Round Heel\n        \u003c\/div\u003e\n        \u003cdiv style=\"font-size:12px;color:#dbe3ec;\"\u003e\n          後腿腱心\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"flex:1 1 170px;padding:12px;border-left:1px solid rgba(255,255,255,.15);\"\u003e\n        \u003cdiv style=\"font-size:19px;font-weight:900;color:#f1c789;\"\u003e\n          Lean \u0026amp; Beefy\n        \u003c\/div\u003e\n        \u003cdiv style=\"font-size:12px;color:#dbe3ec;\"\u003e\n          瘦肉多・牛味濃\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"flex:1 1 170px;padding:12px;border-left:1px solid rgba(255,255,255,.15);\"\u003e\n        \u003cdiv style=\"font-size:19px;font-weight:900;color:#f1c789;\"\u003e\n          Slow Cook\n        \u003c\/div\u003e\n        \u003cdiv style=\"font-size:12px;color:#dbe3ec;\"\u003e\n          慢煮推薦\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- INTRO --\u003e\n  \u003csection style=\"\n    padding:46px 34px;\n    background:#ffffff;\n  \"\u003e\n\n    \u003cdiv style=\"max-width:760px;margin:0 auto;\"\u003e\n\n      \u003cp style=\"margin-top:0;font-size:16px;color:#4d4b48;\"\u003e\n        想煮一鍋牛味夠濃、肉感又實在嘅清湯牛肉或者滷水牛肉，\n        \u003cstrong style=\"color:#a7161b;\"\u003e金錢展\u003c\/strong\u003e\n        就係非常經典又實用嘅選擇。\n      \u003c\/p\u003e\n\n      \u003cp style=\"font-size:16px;color:#4d4b48;\"\u003e\n        呢款\n        \u003cstrong\u003eSwift USDA Choice Round Heel Muscle\u003c\/strong\u003e\n        係牛隻後腿位置嘅肌肉，\n        屬於活動量較高嘅部位。\n        相比油脂豐富嘅牛扒部位，\n        金錢展最大特色係\n        \u003cstrong\u003e瘦肉比例高、牛味清晰、肉質扎實\u003c\/strong\u003e。\n      \u003c\/p\u003e\n\n      \u003cp style=\"font-size:16px;color:#4d4b48;\"\u003e\n        由於肌肉纖維比較明顯，\n        呢類部位唔係追求「大火煎幾分鐘」，\n        而係最適合\n        \u003cstrong style=\"color:#102b50;\"\u003e慢火炆、滷、煲、燉\u003c\/strong\u003e。\n      \u003c\/p\u003e\n\n      \u003cp style=\"font-size:16px;color:#4d4b48;margin-bottom:0;\"\u003e\n        畀足時間慢慢煮，\n        肉質會逐漸變得柔軟，\n        同時吸收湯汁同香料，\n        非常適合香港家庭常見嘅\n        \u003cstrong\u003e清湯牛展、滷水牛展、紅燒牛肉\u003c\/strong\u003e。\n      \u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- FEATURES --\u003e\n  \u003csection style=\"\n    padding:48px 28px;\n    background:#f8f5f0;\n  \"\u003e\n\n    \u003cdiv style=\"text-align:center;margin-bottom:32px;\"\u003e\n\n      \u003cdiv style=\"\n        color:#a7161b;\n        font-size:12px;\n        font-weight:900;\n        letter-spacing:3px;\n      \"\u003e\n        WHY ROUND HEEL MUSCLE\n      \u003c\/div\u003e\n\n      \u003ch2 style=\"\n        margin:7px 0 0;\n        font-size:28px;\n        color:#222222;\n      \"\u003e\n        金錢展有咩好食？\n      \u003c\/h2\u003e\n\n    \u003c\/div\u003e\n\n\n    \u003cdiv style=\"\n      display:flex;\n      flex-wrap:wrap;\n      justify-content:center;\n      gap:15px;\n    \"\u003e\n\n      \u003c!-- 1 --\u003e\n      \u003cdiv style=\"\n        flex:1 1 220px;\n        max-width:270px;\n        padding:28px 22px;\n        background:#ffffff;\n        border:1px solid #e5ddd4;\n        border-top:4px solid #a7161b;\n        border-radius:12px;\n      \"\u003e\n\n        \u003cdiv style=\"font-size:29px;font-weight:900;color:#a7161b;\"\u003e01\u003c\/div\u003e\n\n        \u003ch3 style=\"\n          margin:7px 0 8px;\n          font-size:18px;\n          color:#292522;\n        \"\u003e\n          瘦肉比例高\n        \u003c\/h3\u003e\n\n        \u003cp style=\"margin:0;font-size:14px;color:#666;\"\u003e\n          相比牛腩或高油花牛扒，\n          金錢展以瘦肉為主，\n          食落肉感更加清晰，\n          適合鍾意少脂肪、實在牛肉口感嘅客人。\n        \u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n\n      \u003c!-- 2 --\u003e\n      \u003cdiv style=\"\n        flex:1 1 220px;\n        max-width:270px;\n        padding:28px 22px;\n        background:#ffffff;\n        border:1px solid #e5ddd4;\n        border-top:4px solid #a7161b;\n        border-radius:12px;\n      \"\u003e\n\n        \u003cdiv style=\"font-size:29px;font-weight:900;color:#a7161b;\"\u003e02\u003c\/div\u003e\n\n        \u003ch3 style=\"\n          margin:7px 0 8px;\n          font-size:18px;\n          color:#292522;\n        \"\u003e\n          牛味扎實\n        \u003c\/h3\u003e\n\n        \u003cp style=\"margin:0;font-size:14px;color:#666;\"\u003e\n          後腿肌肉活動量高，\n          肉味比較直接而濃郁。\n          即使長時間燉煮，\n          仍然保留明顯牛肉香氣。\n        \u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n\n      \u003c!-- 3 --\u003e\n      \u003cdiv style=\"\n        flex:1 1 220px;\n        max-width:270px;\n        padding:28px 22px;\n        background:#ffffff;\n        border:1px solid #e5ddd4;\n        border-top:4px solid #a7161b;\n        border-radius:12px;\n      \"\u003e\n\n        \u003cdiv style=\"font-size:29px;font-weight:900;color:#a7161b;\"\u003e03\u003c\/div\u003e\n\n        \u003ch3 style=\"\n          margin:7px 0 8px;\n          font-size:18px;\n          color:#292522;\n        \"\u003e\n          慢煮特別出色\n        \u003c\/h3\u003e\n\n        \u003cp style=\"margin:0;font-size:14px;color:#666;\"\u003e\n          清燉、滷水或者紅燒都適合。\n          長時間低溫烹調可以令肉纖維逐漸放鬆，\n          同時令湯汁更加有牛肉風味。\n        \u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- HK STYLE --\u003e\n  \u003csection style=\"\n    margin:0 24px;\n    padding:44px 32px;\n    border-radius:15px;\n    background:linear-gradient(135deg,#111f38 0%,#162e50 100%);\n    color:#ffffff;\n  \"\u003e\n\n    \u003cdiv style=\"\n      color:#efc686;\n      font-size:12px;\n      font-weight:900;\n      letter-spacing:3px;\n      margin-bottom:7px;\n    \"\u003e\n      HONG KONG COMFORT FOOD\n    \u003c\/div\u003e\n\n    \u003ch2 style=\"\n      margin:0 0 20px;\n      font-size:28px;\n      color:#ffffff;\n    \"\u003e\n      🍲 香港人最熟悉嘅家常食法\n    \u003c\/h2\u003e\n\n    \u003cp style=\"\n      margin:0 0 15px;\n      font-size:15px;\n      color:#e1e7ed;\n    \"\u003e\n      金錢展最啱慢慢煮，\n      所以同香港人常見嘅湯、滷水、炆煮料理特別夾。\n    \u003c\/p\u003e\n\n    \u003cp style=\"\n      margin:0;\n      font-size:15px;\n      color:#e1e7ed;\n    \"\u003e\n      一次煮一大煲，\n      可以熱食配飯、切片做牛展，\n      剩低嘅湯汁亦可以煮麵，\n      非常適合家庭 Meal Prep。\n    \u003c\/p\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- DISH IDEAS --\u003e\n  \u003csection style=\"\n    padding:50px 30px;\n    background:#ffffff;\n  \"\u003e\n\n    \u003cdiv style=\"text-align:center;margin-bottom:30px;\"\u003e\n\n      \u003cdiv style=\"\n        color:#a7161b;\n        font-size:12px;\n        font-weight:900;\n        letter-spacing:3px;\n      \"\u003e\n        4 WAYS TO ENJOY\n      \u003c\/div\u003e\n\n      \u003ch2 style=\"\n        margin:6px 0 0;\n        font-size:27px;\n        color:#292522;\n      \"\u003e\n        四款最推薦食法\n      \u003c\/h2\u003e\n\n    \u003c\/div\u003e\n\n\n    \u003c!-- CLEAR SOUP --\u003e\n    \u003cdiv style=\"\n      padding:21px 0;\n      border-top:1px solid #e7e2dc;\n    \"\u003e\n\n      \u003cstrong style=\"\n        display:block;\n        margin-bottom:6px;\n        font-size:18px;\n        color:#a7161b;\n      \"\u003e\n        ① 清湯金錢展\n      \u003c\/strong\u003e\n\n      \u003cspan style=\"font-size:14px;color:#666;\"\u003e\n        加薑、蔥、蘿蔔及清湯慢慢燉煮，\n        最能食到牛肉本身味道。\n        切片後配清湯、河粉或者麵都非常適合。\n      \u003c\/span\u003e\n\n    \u003c\/div\u003e\n\n\n    \u003c!-- LU SHUI --\u003e\n    \u003cdiv style=\"\n      padding:21px 0;\n      border-top:1px solid #e7e2dc;\n    \"\u003e\n\n      \u003cstrong style=\"\n        display:block;\n        margin-bottom:6px;\n        font-size:18px;\n        color:#a7161b;\n      \"\u003e\n        ② 滷水牛展\n      \u003c\/strong\u003e\n\n      \u003cspan style=\"font-size:14px;color:#666;\"\u003e\n        加入豉油、冰糖、八角、桂皮等香料慢慢滷製，\n        放涼後切薄片，\n        就係非常經典嘅港式滷水牛展。\n      \u003c\/span\u003e\n\n    \u003c\/div\u003e\n\n\n    \u003c!-- BRAISED --\u003e\n    \u003cdiv style=\"\n      padding:21px 0;\n      border-top:1px solid #e7e2dc;\n    \"\u003e\n\n      \u003cstrong style=\"\n        display:block;\n        margin-bottom:6px;\n        font-size:18px;\n        color:#a7161b;\n      \"\u003e\n        ③ 紅燒牛肉\n      \u003c\/strong\u003e\n\n      \u003cspan style=\"font-size:14px;color:#666;\"\u003e\n        配蘿蔔、紅蘿蔔、薯仔或者洋蔥慢燉，\n        牛肉吸收醬汁後味道更加濃厚，\n        配白飯尤其惹味。\n      \u003c\/span\u003e\n\n    \u003c\/div\u003e\n\n\n    \u003c!-- CURRY --\u003e\n    \u003cdiv style=\"\n      padding:21px 0;\n      border-top:1px solid #e7e2dc;\n      border-bottom:1px solid #e7e2dc;\n    \"\u003e\n\n      \u003cstrong style=\"\n        display:block;\n        margin-bottom:6px;\n        font-size:18px;\n        color:#a7161b;\n      \"\u003e\n        ④ 咖喱牛肉\n      \u003c\/strong\u003e\n\n      \u003cspan style=\"font-size:14px;color:#666;\"\u003e\n        金錢展本身肉味夠濃，\n        可以承受咖喱等較重口味醬汁，\n        慢煮後仍然食得到牛肉本身存在感。\n      \u003c\/span\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- COOKING GUIDE --\u003e\n  \u003csection style=\"\n    background:#f8f4ee;\n    padding:46px 32px;\n  \"\u003e\n\n    \u003cdiv style=\"max-width:760px;margin:0 auto;\"\u003e\n\n      \u003cdiv style=\"\n        color:#102b50;\n        font-size:12px;\n        font-weight:900;\n        letter-spacing:3px;\n        margin-bottom:6px;\n      \"\u003e\n        COOKING GUIDE\n      \u003c\/div\u003e\n\n      \u003ch2 style=\"\n        margin:0 0 20px;\n        font-size:26px;\n        color:#25211e;\n      \"\u003e\n        金錢展點煮先容易腍？\n      \u003c\/h2\u003e\n\n      \u003cp style=\"font-size:15px;color:#625d58;\"\u003e\n        金錢展屬於比較瘦、肉纖維明顯嘅部位，\n        所以最重要唔係高溫快煎，\n        而係\n        \u003cstrong style=\"color:#a7161b;\"\u003e水分＋時間＋溫和火力\u003c\/strong\u003e。\n      \u003c\/p\u003e\n\n      \u003cdiv style=\"\n        margin-top:25px;\n        border-left:3px solid #a7161b;\n        padding-left:20px;\n      \"\u003e\n\n        \u003cp style=\"margin:0 0 16px;font-size:14px;color:#625d58;\"\u003e\n          \u003cstrong style=\"color:#27221f;\"\u003eStep 1｜先汆水或煎香\u003c\/strong\u003e\u003cbr\u003e\n          想做清湯可以先汆水去除雜質；\n          做紅燒或滷水亦可以先將表面稍微煎香。\n        \u003c\/p\u003e\n\n        \u003cp style=\"margin:0 0 16px;font-size:14px;color:#625d58;\"\u003e\n          \u003cstrong style=\"color:#27221f;\"\u003eStep 2｜加入足夠液體\u003c\/strong\u003e\u003cbr\u003e\n          加入高湯、水或者醬汁，\n          讓牛肉大部分浸在液體中慢煮。\n        \u003c\/p\u003e\n\n        \u003cp style=\"margin:0 0 16px;font-size:14px;color:#625d58;\"\u003e\n          \u003cstrong style=\"color:#27221f;\"\u003eStep 3｜保持細火\u003c\/strong\u003e\u003cbr\u003e\n          唔需要猛烈大滾，\n          保持輕微翻滾即可，\n          讓肉纖維慢慢軟化。\n        \u003c\/p\u003e\n\n        \u003cp style=\"margin:0;font-size:14px;color:#625d58;\"\u003e\n          \u003cstrong style=\"color:#27221f;\"\u003eStep 4｜煮好先切\u003c\/strong\u003e\u003cbr\u003e\n          如果想做牛展切片，\n          可以整件煮熟後稍微放涼，\n          再逆住肉紋切片，\n          外觀同口感都會更好。\n        \u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- LEAN PROFILE --\u003e\n  \u003csection style=\"\n    padding:44px 32px;\n    background:#ffffff;\n  \"\u003e\n\n    \u003cdiv style=\"\n      max-width:760px;\n      margin:0 auto;\n      padding:29px;\n      border:1px solid #e5ddd3;\n      border-radius:14px;\n      background:#fffdf9;\n    \"\u003e\n\n      \u003cdiv style=\"\n        color:#a7161b;\n        font-size:12px;\n        font-weight:900;\n        letter-spacing:3px;\n      \"\u003e\n        LEAN \u0026amp; BEEFY\n      \u003c\/div\u003e\n\n      \u003ch2 style=\"\n        margin:6px 0 15px;\n        font-size:24px;\n        color:#26221e;\n      \"\u003e\n        唔係追求油花，而係食牛肉本身\n      \u003c\/h2\u003e\n\n      \u003cp style=\"\n        margin:0;\n        font-size:15px;\n        color:#655f59;\n      \"\u003e\n        如果你平時覺得 Ribeye、Short Rib 等部位脂肪較多，\n        金錢展就屬於另一種風格。\n        佢油脂相對較少，\n        肉味較直接，\n        特別適合鍾意清湯、燉肉或者想控制整體油膩感嘅料理。\n      \u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- PRODUCT DETAILS --\u003e\n  \u003csection style=\"\n    padding:43px 32px;\n    background:#f6f3ef;\n  \"\u003e\n\n    \u003ch2 style=\"\n      margin:0 0 22px;\n      font-size:22px;\n      color:#26221f;\n    \"\u003e\n      Product Details｜產品資料\n    \u003c\/h2\u003e\n\n    \u003ctable style=\"\n      width:100%;\n      border-collapse:collapse;\n      background:#ffffff;\n      font-size:14px;\n    \"\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          width:35%;\n          padding:13px 12px;\n          color:#a7161b;\n          font-weight:800;\n          border-bottom:1px solid #ece6df;\n        \"\u003e\n          品牌\n        \u003c\/td\u003e\n        \u003ctd style=\"padding:13px 12px;border-bottom:1px solid #ece6df;\"\u003e\n          Swift\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          padding:13px 12px;\n          color:#a7161b;\n          font-weight:800;\n          border-bottom:1px solid #ece6df;\n        \"\u003e\n          USDA 等級\n        \u003c\/td\u003e\n        \u003ctd style=\"padding:13px 12px;border-bottom:1px solid #ece6df;\"\u003e\n          USDA Choice 精選級\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          padding:13px 12px;\n          color:#a7161b;\n          font-weight:800;\n          border-bottom:1px solid #ece6df;\n        \"\u003e\n          部位\n        \u003c\/td\u003e\n        \u003ctd style=\"padding:13px 12px;border-bottom:1px solid #ece6df;\"\u003e\n          金錢展 \/ Round Heel Muscle\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          padding:13px 12px;\n          color:#a7161b;\n          font-weight:800;\n          border-bottom:1px solid #ece6df;\n        \"\u003e\n          包裝標示\n        \u003c\/td\u003e\n        \u003ctd style=\"padding:13px 12px;border-bottom:1px solid #ece6df;\"\u003e\n          Boneless Beef Round Heel Muscle \/ 去骨牛後腿腱心\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          padding:13px 12px;\n          color:#a7161b;\n          font-weight:800;\n          border-bottom:1px solid #ece6df;\n        \"\u003e\n          產地\n        \u003c\/td\u003e\n        \u003ctd style=\"padding:13px 12px;border-bottom:1px solid #ece6df;\"\u003e\n          美國 USA\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n      \u003ctr\u003e\n        \u003ctd style=\"\n          padding:13px 12px;\n          color:#a7161b;\n          font-weight:800;\n        \"\u003e\n          推薦煮法\n        \u003c\/td\u003e\n        \u003ctd style=\"padding:13px 12px;\"\u003e\n          清湯・滷水・紅燒・慢燉・咖喱\n        \u003c\/td\u003e\n      \u003c\/tr\u003e\n\n    \u003c\/table\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- NOTE --\u003e\n  \u003csection style=\"\n    margin:0 24px 28px;\n    padding:21px 23px;\n    background:#fff8ee;\n    border-left:4px solid #a7161b;\n    color:#655e57;\n    font-size:13px;\n  \"\u003e\n\n    \u003cstrong style=\"color:#a7161b;\"\u003e料理提示：\u003c\/strong\u003e\u003cbr\u003e\n\n    金錢展屬於瘦肉比例較高、肉纖維較明顯嘅部位，\n    不建議直接當嫩牛扒短時間煎製。\n    建議使用清燉、滷水、紅燒等帶有水分嘅長時間料理方式。\n    牛肉屬天然產品，每件形狀、脂肪比例及重量均可能略有不同。\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- FINAL --\u003e\n  \u003csection style=\"\n    padding:44px 25px;\n    background:linear-gradient(135deg,#a4171c 0%,#701116 100%);\n    color:#ffffff;\n    text-align:center;\n    border-radius:0 0 18px 18px;\n  \"\u003e\n\n    \u003cdiv style=\"\n      color:#f3ce99;\n      font-size:12px;\n      font-weight:900;\n      letter-spacing:3px;\n      margin-bottom:8px;\n    \"\u003e\n      SWIFT USDA CHOICE\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"\n      font-size:26px;\n      font-weight:900;\n      margin-bottom:9px;\n    \"\u003e\n      慢慢煮，先食到金錢展真正嘅味道。\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"\n      max-width:650px;\n      margin:0 auto;\n      font-size:14px;\n      color:#f3dedf;\n    \"\u003e\n      瘦肉比例高、牛味夠實在，\n      清湯、滷水、紅燒各有風味——\n      一件非常適合香港家庭慢慢煮嘅美國牛肉。\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\u003c\/div\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"1.84 lb","offer_id":60102103204126,"sku":"SWIFTUSDACHO-LB-01840-01","price":158.24,"currency_code":"HKD","in_stock":false},{"title":"1.9 lb","offer_id":60102107267358,"sku":"SWIFTUSDACHO-LB-01900-03","price":163.4,"currency_code":"HKD","in_stock":false},{"title":"1.78 lb","offer_id":60102108479774,"sku":"SWIFTUSDACHO-LB-01780-04","price":153.08,"currency_code":"HKD","in_stock":false},{"title":"1.68 lb","offer_id":60102110478622,"sku":"SWIFTUSDACHO-LB-01680-05","price":144.48,"currency_code":"HKD","in_stock":false},{"title":"1.62 lb","offer_id":60102110773534,"sku":"SWIFTUSDACHO-LB-01620-06","price":139.32,"currency_code":"HKD","in_stock":true},{"title":"1.84 lb (2)","offer_id":60102111330590,"sku":"SWIFTUSDACHO-LB-01840-07","price":158.24,"currency_code":"HKD","in_stock":false},{"title":"1.44 lb","offer_id":60102115262750,"sku":"SWIFTUSDACHO-LB-01440-08","price":123.84,"currency_code":"HKD","in_stock":false},{"title":"2.42 lb","offer_id":60102115623198,"sku":"SWIFTUSDACHO-LB-02420-09","price":208.12,"currency_code":"HKD","in_stock":false},{"title":"1.9 lb (2)","offer_id":60102115918110,"sku":"SWIFTUSDACHO-LB-01900-10","price":163.4,"currency_code":"HKD","in_stock":false},{"title":"2.12 lb","offer_id":60102116901150,"sku":"SWIFTUSDACHO-LB-02120-11","price":182.32,"currency_code":"HKD","in_stock":false},{"title":"1.92 lb","offer_id":60102117687582,"sku":"SWIFTUSDACHO-LB-01920-12","price":165.12,"currency_code":"HKD","in_stock":false},{"title":"1.96 lb","offer_id":60102117982494,"sku":"SWIFTUSDACHO-LB-01960-13","price":168.56,"currency_code":"HKD","in_stock":true},{"title":"1.84 lb (3)","offer_id":60102118506782,"sku":"SWIFTUSDACHO-LB-01840-14","price":158.24,"currency_code":"HKD","in_stock":true},{"title":"1.76 lb","offer_id":60102120931614,"sku":"SWIFTUSDACHO-LB-01760-15","price":151.36,"currency_code":"HKD","in_stock":false},{"title":"2.42 lb (2)","offer_id":60102121816350,"sku":"SWIFTUSDACHO-LB-02420-16","price":208.12,"currency_code":"HKD","in_stock":false},{"title":"1.84 lb (4)","offer_id":60102122242334,"sku":"SWIFTUSDACHO-LB-01840-17","price":158.24,"currency_code":"HKD","in_stock":true},{"title":"1.7 lb","offer_id":60102122635550,"sku":"SWIFTUSDACHO-LB-01700-18","price":146.2,"currency_code":"HKD","in_stock":true},{"title":"1.76 lb (2)","offer_id":60102125093150,"sku":"SWIFTUSDACHO-LB-01760-19","price":151.36,"currency_code":"HKD","in_stock":true},{"title":"1.66 lb","offer_id":60102125355294,"sku":"SWIFTUSDACHO-LB-01660-20","price":142.76,"currency_code":"HKD","in_stock":false},{"title":"1.42 lb","offer_id":60102125682974,"sku":"SWIFTUSDACHO-LB-01420-21","price":122.12,"currency_code":"HKD","in_stock":false},{"title":"1.76 lb (3)","offer_id":60102126108958,"sku":"SWIFTUSDACHO-LB-01760-22","price":151.36,"currency_code":"HKD","in_stock":true},{"title":"1.82 lb","offer_id":60102126469406,"sku":"SWIFTUSDACHO-LB-01820-23","price":156.52,"currency_code":"HKD","in_stock":true},{"title":"2.28 lb","offer_id":60102128271646,"sku":"SWIFTUSDACHO-LB-02280-24","price":196.08,"currency_code":"HKD","in_stock":true},{"title":"2.16 lb","offer_id":60102129582366,"sku":"SWIFTUSDACHO-LB-02160-02","price":185.76,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/9bd4413f-210c-4e16-9ba1-42fe53f37528.png?v=1790913808"},{"product_id":"usda-prime-pastrami-plate-1","title":"US USDA Prime Beef Brisket Half Cut | Pastrami Plate | Hot Pot Fatty Beef \u0026 American Smoked Recommendation","description":"\u003cdiv style=\"max-width:920px;width:100%;margin:0 auto;font-family:-apple-system,BlinkMacSystemFont,'PingFang TC','Noto Sans TC','Microsoft JhengHei',Arial,sans-serif;color:#292623;line-height:1.8;background:#ffffff;box-sizing:border-box;overflow:hidden;\"\u003e\n\n  \u003c!-- HERO SECTION --\u003e\n  \u003csection style=\"\n    padding:clamp(38px,8vw,58px) 20px;\n    text-align:center;\n    background:linear-gradient(135deg,#fffdf8 0%,#f8f1e7 55%,#f2ece4 100%);\n    border:1px solid #e8dfd4;\n    border-radius:16px 16px 0 0;\n  \"\u003e\n\n    \u003cdiv style=\"\n      display:inline-block;\n      padding:7px 16px;\n      margin-bottom:18px;\n      background:#142d4c;\n      color:#ffffff;\n      border-radius:30px;\n      font-size:11px;\n      font-weight:800;\n      letter-spacing:2px;\n    \"\u003e\n      PREMIUM AMERICAN BEEF · USDA PRIME\n    \u003c\/div\u003e\n\n    \u003ch2 style=\"\n      margin:0;\n      font-size:clamp(29px,7vw,43px);\n      line-height:1.25;\n      font-weight:900;\n      color:#142d4c;\n    \"\u003e\n      US USDA Prime\n      \u003cbr\u003e\n      \u003cspan style=\"color:#a51f25;\"\u003e\n        Prime Grade Beef Plate\n      \u003c\/span\u003e\n    \u003c\/h2\u003e\n\n    \u003cdiv style=\"\n      margin-top:13px;\n      font-size:clamp(16px,4vw,21px);\n      font-weight:800;\n      color:#946a36;\n    \"\u003e\n      Pastrami Plate · Half Cut\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"\n      width:55px;\n      height:3px;\n      margin:25px auto;\n      background:#af242a;\n    \"\u003e\u003c\/div\u003e\n\n    \u003cp style=\"\n      max-width:690px;\n      margin:0 auto;\n      font-size:clamp(15px,3.8vw,17px);\n      color:#504a44;\n    \"\u003e\n      Prime grade marbling × Rich beef flavour of the plate\n      \u003cbr\u003e\n      \u003cstrong style=\"color:#a51f25;\"\u003e\n        Thin-sliced for hot pot × American-style smoked\n      \u003c\/strong\u003e\n      \u003cbr\u003e\n      One cut, two ways, two completely different beef experiences.\n    \u003c\/p\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- QUICK HIGHLIGHTS --\u003e\n  \u003csection style=\"\n    padding:20px 14px;\n    background:#142d4c;\n  \"\u003e\n\n    \u003cdiv style=\"\n      display:grid;\n      grid-template-columns:repeat(auto-fit,minmax(130px,1fr));\n      gap:10px;\n      max-width:760px;\n      margin:0 auto;\n      text-align:center;\n    \"\u003e\n\n      \u003cdiv style=\"padding:12px 7px;\"\u003e\n        \u003cdiv style=\"\n          font-size:17px;\n          font-weight:900;\n          color:#e9c58d;\n        \"\u003e\n          USDA Prime\n        \u003c\/div\u003e\n        \u003cdiv style=\"font-size:12px;color:#dce5ef;\"\u003e\n          US Prime Grade\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"padding:12px 7px;\"\u003e\n        \u003cdiv style=\"\n          font-size:17px;\n          font-weight:900;\n          color:#e9c58d;\n        \"\u003e\n          Rich Flavour\n        \u003c\/div\u003e\n        \u003cdiv style=\"font-size:12px;color:#dce5ef;\"\u003e\n          Rich beef flavour\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"padding:12px 7px;\"\u003e\n        \u003cdiv style=\"\n          font-size:17px;\n          font-weight:900;\n          color:#e9c58d;\n        \"\u003e\n          Hot Pot\n        \u003c\/div\u003e\n        \u003cdiv style=\"font-size:12px;color:#dce5ef;\"\u003e\n          Thin-sliced for hot pot\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"padding:12px 7px;\"\u003e\n        \u003cdiv style=\"\n          font-size:17px;\n          font-weight:900;\n          color:#e9c58d;\n        \"\u003e\n          Smoke \u0026amp; Braise\n        \u003c\/div\u003e\n        \u003cdiv style=\"font-size:12px;color:#dce5ef;\"\u003e\n          Smoked \u0026amp; slow-cooked\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- PRODUCT INTRODUCTION --\u003e\n  \u003csection style=\"\n    padding:clamp(34px,7vw,48px) 20px;\n    background:#ffffff;\n  \"\u003e\n\n    \u003cdiv style=\"max-width:760px;margin:0 auto;\"\u003e\n\n      \u003cdiv style=\"\n        color:#a51f25;\n        font-size:11px;\n        font-weight:900;\n        letter-spacing:3px;\n        margin-bottom:8px;\n      \"\u003e\n        DISCOVER THE CUT\n      \u003c\/div\u003e\n\n      \u003ch2 style=\"\n        margin:0 0 23px;\n        font-size:clamp(24px,5.5vw,29px);\n        line-height:1.35;\n        color:#142d4c;\n      \"\u003e\n        Beef Plate: A combination of beef flavour, fat aroma and meaty texture\n      \u003c\/h2\u003e\n\n      \u003cp style=\"\n        margin-top:0;\n        font-size:16px;\n        color:#514c47;\n      \"\u003e\n        Looking for a cut\n        \u003cstrong style=\"color:#a51f25;\"\u003e\n          with rich beef flavour and abundant fat distribution,\n          that can satisfy both hot pot and American-style smoking in one go\n        \u003c\/strong\u003e\n        ?\n      \u003c\/p\u003e\n\n      \u003cp style=\"font-size:16px;color:#514c47;\"\u003e\n        This\n        \u003cstrong\u003e\n          US USDA Prime Grade Beef Plate\n          (Pastrami Plate)\n        \u003c\/strong\u003e\n        is a cut worth noting for those who know their beef.\n      \u003c\/p\u003e\n\n      \u003cp style=\"font-size:16px;color:#514c47;\"\u003e\n        The Pastrami Plate is located in the plate\/navel area of the cow,\n        belonging to the\n        \u003cstrong\u003ePlate \/ Navel beef plate area\u003c\/strong\u003e.\n        This cut has a relatively rich amount of fat and connective tissue,\n        with a strong beef flavour and distinct textural layers.\n      \u003c\/p\u003e\n\n      \u003cp style=\"font-size:16px;color:#514c47;\"\u003e\n        Compared to steak cuts that pursue ultimate tenderness,\n        the appeal of the beef plate lies in its\n        \u003cstrong style=\"color:#142d4c;\"\u003e\n          pronounced beef aroma, the rich taste brought by the fat,\n          and the unique texture under different cooking methods.\n        \u003c\/strong\u003e\n      \u003c\/p\u003e\n\n      \u003cp style=\"\n        font-size:16px;\n        color:#514c47;\n        margin-bottom:0;\n      \"\u003e\n        This cut is also\n        \u003cstrong\u003eUSDA Prime Grade\u003c\/strong\u003e,\n        and with the Half Cut specification,\n        it can be portioned according to use.\n        Whether for hot pot, slow braising,\n        or making American-style smoked beef,\n        it offers very high culinary versatility.\n      \u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- WHY THIS CUT --\u003e\n  \u003csection style=\"\n    padding:clamp(36px,7vw,50px) 18px;\n    background:#f8f4ee;\n  \"\u003e\n\n    \u003cdiv style=\"text-align:center;margin-bottom:30px;\"\u003e\n\n      \u003cdiv style=\"\n        color:#a51f25;\n        font-size:11px;\n        font-weight:900;\n        letter-spacing:3px;\n      \"\u003e\n        WHY PASTRAMI PLATE\n      \u003c\/div\u003e\n\n      \u003ch2 style=\"\n        margin:7px 0 0;\n        font-size:clamp(24px,5.5vw,29px);\n        color:#142d4c;\n      \"\u003e\n        What is special about the beef plate?\n      \u003c\/h2\u003e\n\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"\n      display:grid;\n      grid-template-columns:repeat(auto-fit,minmax(210px,1fr));\n      gap:14px;\n      max-width:850px;\n      margin:0 auto;\n    \"\u003e\n\n      \u003c!-- FEATURE 01 --\u003e\n      \u003cdiv style=\"\n        padding:26px 21px;\n        background:#ffffff;\n        border:1px solid #e6ded4;\n        border-top:4px solid #a51f25;\n        border-radius:12px;\n      \"\u003e\n\n        \u003cdiv style=\"\n          font-size:29px;\n          font-weight:900;\n          color:#a51f25;\n        \"\u003e\n          01\n        \u003c\/div\u003e\n\n        \u003ch3 style=\"\n          margin:7px 0 9px;\n          font-size:19px;\n          color:#252321;\n        \"\u003e\n          Rich beef flavour\n        \u003c\/h3\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#655f58;\n        \"\u003e\n          The beef plate itself has a stronger meat flavour,\n          making it particularly suitable for customers who prefer prominent beef taste\n          and do not just pursue a tender texture.\n          Whether thin-sliced for hot pot or smoked for a long time,\n          it can showcase a unique beef aroma.\n        \u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n\n      \u003c!-- FEATURE 02 --\u003e\n      \u003cdiv style=\"\n        padding:26px 21px;\n        background:#ffffff;\n        border:1px solid #e6ded4;\n        border-top:4px solid #a51f25;\n        border-radius:12px;\n      \"\u003e\n\n        \u003cdiv style=\"\n          font-size:29px;\n          font-weight:900;\n          color:#a51f25;\n        \"\u003e\n          02\n        \u003c\/div\u003e\n\n        \u003ch3 style=\"\n          margin:7px 0 9px;\n          font-size:19px;\n          color:#252321;\n        \"\u003e\n          Rich fat layers\n        \u003c\/h3\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#655f58;\n        \"\u003e\n          The Plate cut usually has a more distinct fat distribution.\n          During cooking, the beef fat gradually melts,\n          enhancing the aroma and juiciness,\n          making it particularly suitable for hot pot and slow-cooked dishes.\n        \u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n\n      \u003c!-- FEATURE 03 --\u003e\n      \u003cdiv style=\"\n        padding:26px 21px;\n        background:#ffffff;\n        border:1px solid #e6ded4;\n        border-top:4px solid #a51f25;\n        border-radius:12px;\n      \"\u003e\n\n        \u003cdiv style=\"\n          font-size:29px;\n          font-weight:900;\n          color:#a51f25;\n        \"\u003e\n          03\n        \u003c\/div\u003e\n\n        \u003ch3 style=\"\n          margin:7px 0 9px;\n          font-size:19px;\n          color:#252321;\n        \"\u003e\n          Flexible Half Cut portioning\n        \u003c\/h3\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#655f58;\n        \"\u003e\n          The half-cut specification allows for easy handling according to actual needs.\n          It can be sliced into thin sheets for hot pot,\n          or kept as thicker pieces for smoking or slow braising.\n          Suitable for home and catering use.\n        \u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- TWO WAYS --\u003e\n  \u003csection style=\"\n    padding:clamp(38px,8vw,54px) 18px;\n    background:#ffffff;\n  \"\u003e\n\n    \u003cdiv style=\"text-align:center;margin-bottom:30px;\"\u003e\n\n      \u003cdiv style=\"\n        color:#a51f25;\n        font-size:11px;\n        font-weight:900;\n        letter-spacing:3px;\n      \"\u003e\n        ONE CUT · TWO WAYS\n      \u003c\/div\u003e\n\n      \u003ch2 style=\"\n        margin:7px 0 0;\n        font-size:clamp(26px,6vw,34px);\n        color:#142d4c;\n      \"\u003e\n        One cut, two ways\n      \u003c\/h2\u003e\n\n      \u003cp style=\"\n        margin:10px 0 0;\n        font-size:16px;\n        color:#736a60;\n      \"\u003e\n        Cantonese Hot Pot × American-style Smoking\n      \u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n\n    \u003cdiv style=\"\n      display:grid;\n      grid-template-columns:repeat(auto-fit,minmax(250px,1fr));\n      gap:16px;\n      max-width:860px;\n      margin:0 auto;\n    \"\u003e\n\n      \u003c!-- HOT POT CARD --\u003e\n      \u003cdiv style=\"\n        padding:30px 24px;\n        background:#fdf8f1;\n        border:1px solid #eadbcc;\n        border-radius:14px;\n      \"\u003e\n\n        \u003cdiv style=\"\n          color:#a51f25;\n          font-size:12px;\n          font-weight:900;\n          letter-spacing:2px;\n          margin-bottom:8px;\n        \"\u003e\n          WAY 01 · HONG KONG STYLE\n        \u003c\/div\u003e\n\n        \u003ch3 style=\"\n          margin:0 0 15px;\n          font-size:25px;\n          color:#25211f;\n        \"\u003e\n          Thin-sliced for hot pot\n        \u003c\/h3\u003e\n\n        \u003cdiv style=\"\n          display:inline-block;\n          padding:5px 12px;\n          margin-bottom:19px;\n          background:#a51f25;\n          color:#ffffff;\n          border-radius:5px;\n          font-size:12px;\n          font-weight:800;\n        \"\u003e\n          HOT POT FAVOURITE\n        \u003c\/div\u003e\n\n        \u003cp style=\"\n          margin:0 0 14px;\n          font-size:15px;\n          color:#61584f;\n        \"\u003e\n          The beef plate itself is relatively rich in fat.\n          After appropriately trimming the thicker fascia,\n          slicing against the grain into thin sheets,\n          it can be used as fatty beef for hot pot.\n        \u003c\/p\u003e\n\n        \u003cp style=\"\n          margin:0 0 14px;\n          font-size:15px;\n          color:#61584f;\n        \"\u003e\n          When the beef is placed in boiling broth,\n          the fat melts upon heating,\n          releasing a rich beef fat aroma.\n          Thin slicing also helps improve the bite of the longer muscle fibres.\n        \u003c\/p\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:15px;\n          color:#61584f;\n        \"\u003e\n          Particularly suitable for\n          \u003cstrong\u003e\n            Cantonese hot pot, spicy hot pot,\n            satay hot pot and sukiyaki.\n          \u003c\/strong\u003e\n        \u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n\n      \u003c!-- SMOKED CARD --\u003e\n      \u003cdiv style=\"\n        padding:30px 24px;\n        background:linear-gradient(135deg,#142d4c 0%,#0b1c32 100%);\n        border-radius:14px;\n        color:#ffffff;\n      \"\u003e\n\n        \u003cdiv style=\"\n          color:#e5be85;\n          font-size:12px;\n          font-weight:900;\n          letter-spacing:2px;\n          margin-bottom:8px;\n        \"\u003e\n          WAY 02 · AMERICAN STYLE\n        \u003c\/div\u003e\n\n        \u003ch3 style=\"\n          margin:0 0 15px;\n          font-size:25px;\n          color:#ffffff;\n        \"\u003e\n          American-style Smoked Pastrami\n        \u003c\/h3\u003e\n\n        \u003cdiv style=\"\n          display:inline-block;\n          padding:5px 12px;\n          margin-bottom:19px;\n          background:#c7a16b;\n          color:#172337;\n          border-radius:5px;\n          font-size:12px;\n          font-weight:800;\n        \"\u003e\n          MADE FOR LOW \u0026amp; SLOW\n        \u003c\/div\u003e\n\n        \u003cp style=\"\n          margin:0 0 14px;\n          font-size:15px;\n          color:#dce5ee;\n        \"\u003e\n          The Pastrami Plate is also one of the traditional raw meat cuts\n          commonly used for American-style\n          Pastrami.\n        \u003c\/p\u003e\n\n        \u003cp style=\"\n          margin:0 0 14px;\n          font-size:15px;\n          color:#dce5ee;\n        \"\u003e\n          After proper salting and curing,\n          and wrapping with black pepper, coriander seeds and spices,\n          through smoking and slow cooking,\n          it can be made into Pastrami with rich spice flavour,\n          smoky aroma and a meaty texture.\n        \u003c\/p\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:15px;\n          color:#dce5ee;\n        \"\u003e\n          Once sliced thin, it can be used as\n          \u003cstrong style=\"color:#efd19d;\"\u003ePastrami Sandwich,\nRye Bread Sandwich\nor American-style cooked beef platter.\u003c\/strong\u003e\n        \u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- HOT POT GUIDE --\u003e\n  \u003csection style=\"\n    padding:clamp(38px,8vw,52px) 20px;\n    background:#f8f4ed;\n  \"\u003e\n\n    \u003cdiv style=\"max-width:760px;margin:0 auto;\"\u003e\n\n      \u003cdiv style=\"\n        color:#a51f25;\n        font-size:11px;\n        font-weight:900;\n        letter-spacing:3px;\n        margin-bottom:8px;\n      \"\u003e\n        HOT POT PREPARATION GUIDE\n      \u003c\/div\u003e\n\n      \u003ch2 style=\"\n        margin:0 0 24px;\n        font-size:clamp(24px,5.5vw,29px);\n        color:#142d4c;\n      \"\u003eHow should hot pot beef be sliced?\u003c\/h2\u003e\n\n\n      \u003c!-- STEP 1 --\u003e\n      \u003cdiv style=\"\n        padding:20px 0;\n        border-top:1px solid #e5ddd2;\n      \"\u003e\n\n        \u003cstrong style=\"\n          display:block;\n          margin-bottom:6px;\n          font-size:17px;\n          color:#a51f25;\n        \"\u003e01 | Keep in a semi-frozen state\u003c\/strong\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#645d56;\n        \"\u003eBeef that is completely soft is harder to slice thinly.\nIt is recommended to keep it in a semi-frozen state where the centre is still slightly firm,\nand use appropriate slicing equipment to cut it,\nmaking it easier to produce uniform thin slices.\u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n\n      \u003c!-- STEP 2 --\u003e\n      \u003cdiv style=\"\n        padding:20px 0;\n        border-top:1px solid #e5ddd2;\n      \"\u003e\n\n        \u003cstrong style=\"\n          display:block;\n          margin-bottom:6px;\n          font-size:17px;\n          color:#a51f25;\n        \"\u003e02 | Trim thicker sinew appropriately\u003c\/strong\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#645d56;\n        \"\u003eThe Plate cut may retain more prominent sinew and fat layers.\nIf used for hot pot,\nyou can trim away excessively thick or tough parts as needed,\nto improve the texture of the thin slices.\u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n\n      \u003c!-- STEP 3 --\u003e\n      \u003cdiv style=\"\n        padding:20px 0;\n        border-top:1px solid #e5ddd2;\n      \"\u003e\n\n        \u003cstrong style=\"\n          display:block;\n          margin-bottom:6px;\n          font-size:17px;\n          color:#a51f25;\n        \"\u003e03 | Slice thinly against the grain\u003c\/strong\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#645d56;\n        \"\u003eSlicing perpendicular to the muscle fibres\ncan shorten the meat fibres,\nimproving the eating experience for tougher cuts.\nFor hot pot, you can slice to approximately 1–2mm thickness according to personal preference.\u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n\n      \u003c!-- STEP 4 --\u003e\n      \u003cdiv style=\"\n        padding:20px 0;\n        border-top:1px solid #e5ddd2;\n        border-bottom:1px solid #e5ddd2;\n      \"\u003e\n\n        \u003cstrong style=\"\n          display:block;\n          margin-bottom:6px;\n          font-size:17px;\n          color:#a51f25;\n        \"\u003e04 | Enjoy once cooked through\u003c\/strong\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#645d56;\n        \"\u003ePlace the thin beef slices into boiling broth,\nand enjoy once cooked through.\nAvoid prolonged overcooking,\nas this can cause meat fibres to contract and the texture to become tough.\u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- SMOKING GUIDE --\u003e\n  \u003csection style=\"\n    padding:clamp(38px,8vw,52px) 20px;\n    background:#ffffff;\n  \"\u003e\n\n    \u003cdiv style=\"max-width:760px;margin:0 auto;\"\u003e\n\n      \u003cdiv style=\"\n        color:#a51f25;\n        font-size:11px;\n        font-weight:900;\n        letter-spacing:3px;\n        margin-bottom:8px;\n      \"\u003e\n        AMERICAN PASTRAMI GUIDE\n      \u003c\/div\u003e\n\n      \u003ch2 style=\"\n        margin:0 0 22px;\n        font-size:clamp(24px,5.5vw,29px);\n        color:#142d4c;\n      \"\u003eWant to make American-style Pastrami?\u003c\/h2\u003e\n\n      \u003cp style=\"\n        margin-top:0;\n        font-size:15px;\n        color:#5e5852;\n      \"\u003ePastrami is a beef product that has been cured, seasoned with spices, and smoked.\nPastrami Plate is the raw material that can be used to make this type of American-style smoked beef.\u003c\/p\u003e\n\n\n      \u003c!-- STEP 1 --\u003e\n      \u003cdiv style=\"\n        padding:19px 0;\n        border-top:1px solid #e8e2db;\n      \"\u003e\n\n        \u003cstrong style=\"\n          display:block;\n          margin-bottom:5px;\n          font-size:17px;\n          color:#142d4c;\n        \"\u003e① Trim the beef\u003c\/strong\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#68615a;\n        \"\u003eBased on the actual thickness of the meat piece,\nappropriately trim away excessive surface fat and sinew,\nretaining enough fat to enhance the aroma and juiciness after smoking.\u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n\n      \u003c!-- STEP 2 --\u003e\n      \u003cdiv style=\"\n        padding:19px 0;\n        border-top:1px solid #e8e2db;\n      \"\u003e\n\n        \u003cstrong style=\"\n          display:block;\n          margin-bottom:5px;\n          font-size:17px;\n          color:#142d4c;\n        \"\u003e② Curing and spice seasoning\u003c\/strong\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#68615a;\n        \"\u003eTraditional Pastrami is generally first cured with salt,\nthen seasoned with spices such as black pepper, coriander seeds, and garlic powder,\nforming a classic spice crust.\nCuring must use verified recipes and food safety methods.\u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n\n      \u003c!-- STEP 3 --\u003e\n      \u003cdiv style=\"\n        padding:19px 0;\n        border-top:1px solid #e8e2db;\n      \"\u003e\n\n        \u003cstrong style=\"\n          display:block;\n          margin-bottom:5px;\n          font-size:17px;\n          color:#142d4c;\n        \"\u003e③ Low \u0026amp; Slow smoking\u003c\/strong\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#68615a;\n        \"\u003eUse a Smoker to cook at a lower temperature slowly,\nallowing the smoky aroma to gradually infuse into the beef.\nThen, following the Pastrami recipe adopted,\ncomplete the required heating or steaming process,\nuntil the meat reaches the desired tenderness and is safely cooked through.\u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n\n      \u003c!-- STEP 4 --\u003e\n      \u003cdiv style=\"\n        padding:19px 0;\n        border-top:1px solid #e8e2db;\n        border-bottom:1px solid #e8e2db;\n      \"\u003e\n\n        \u003cstrong style=\"\n          display:block;\n          margin-bottom:5px;\n          font-size:17px;\n          color:#142d4c;\n        \"\u003e④ Slice against the grain\u003c\/strong\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#68615a;\n        \"\u003eAfter cooking, let it rest briefly,\nthen slice thinly against the grain.\nServed with rye bread, mustard sauce, or pickles,\nit is the classic American-style Pastrami Sandwich style.\u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- IMPORTANT CUT EXPLANATION --\u003e\n  \u003csection style=\"\n    margin:0 18px;\n    padding:clamp(30px,7vw,42px) 22px;\n    background:#142d4c;\n    border-radius:14px;\n    color:#ffffff;\n  \"\u003e\n\n    \u003cdiv style=\"\n      color:#e7c38a;\n      font-size:11px;\n      font-weight:900;\n      letter-spacing:3px;\n      margin-bottom:8px;\n    \"\u003e\n      KNOW YOUR BEEF\n    \u003c\/div\u003e\n\n    \u003ch2 style=\"\n      margin:0 0 18px;\n      font-size:clamp(23px,5vw,28px);\n      color:#ffffff;\n    \"\u003ePastrami Plate is not equal to smoked beef\u003c\/h2\u003e\n\n    \u003cp style=\"\n      margin:0 0 14px;\n      font-size:15px;\n      color:#dce5ef;\n    \"\u003e“Pastrami” usually brings to mind American-style smoked cured beef,\nbut\u003cstrong style=\"color:#f0ce96;\"\u003ePastrami Plate is the name of the raw meat cut\u003c\/strong\u003eand does not mean the beef has been cured, smoked, or cooked.\u003c\/p\u003e\n\n    \u003cp style=\"\n      margin:0 0 14px;\n      font-size:15px;\n      color:#dce5ef;\n    \"\u003eWhat you receive is uncooked raw beef brisket plate,\nwhich can be processed into thin hot pot slices as needed,\nor used for American-style smoking and other slow-cooked dishes.\u003c\/p\u003e\n\n    \u003cp style=\"\n      margin:0;\n      font-size:15px;\n      color:#dce5ef;\n    \"\u003eCompared to traditional Brisket beef breast meat,\nPastrami Plate belongs to a different cut,\nwith different distributions of meat grain, fat layers, and connective tissue.\u003c\/p\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- OTHER COOKING METHODS --\u003e\n  \u003csection style=\"\n    padding:clamp(38px,8vw,52px) 20px;\n    background:#ffffff;\n  \"\u003e\n\n    \u003cdiv style=\"text-align:center;margin-bottom:28px;\"\u003e\n\n      \u003cdiv style=\"\n        color:#a51f25;\n        font-size:11px;\n        font-weight:900;\n        letter-spacing:3px;\n      \"\u003e\n        MORE WAYS TO ENJOY\n      \u003c\/div\u003e\n\n      \u003ch2 style=\"\n        margin:7px 0 0;\n        font-size:clamp(24px,5.5vw,29px);\n        color:#142d4c;\n      \"\u003eBesides hot pot and smoking, how else can it be eaten?\u003c\/h2\u003e\n\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"\n      max-width:760px;\n      margin:0 auto;\n    \"\u003e\n\n      \u003c!-- COOKING 01 --\u003e\n      \u003cdiv style=\"\n        padding:21px 0;\n        border-top:1px solid #e8e2db;\n      \"\u003e\n\n        \u003cstrong style=\"\n          display:block;\n          margin-bottom:6px;\n          font-size:18px;\n          color:#a51f25;\n        \"\u003e01 | Cantonese-style hot pot beef\u003c\/strong\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#665f59;\n        \"\u003eAfter appropriate sinew trimming, slice thinly against the grain,\nsuitable for clear broth, mala hot pot, satay hot pot, and sukiyaki.\nThe melted fat brings out rich beef aroma.\u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n\n      \u003c!-- COOKING 02 --\u003e\n      \u003cdiv style=\"\n        padding:21px 0;\n        border-top:1px solid #e8e2db;\n      \"\u003e\n\n        \u003cstrong style=\"\n          display:block;\n          margin-bottom:6px;\n          font-size:18px;\n          color:#a51f25;\n        \"\u003e02 | American-style Smoked Beef Plate\u003c\/strong\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#665f59;\n        \"\u003eUse a simple Dry Rub seasoning,\nthen smoke at low temperature and cook over slow heat,\nallowing the fat and connective tissue to gradually soften,\nsuitable for customers who enjoy American-style BBQ.\u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n\n      \u003c!-- COOKING 03 --\u003e\n      \u003cdiv style=\"\n        padding:21px 0;\n        border-top:1px solid #e8e2db;\n      \"\u003e\n\n        \u003cstrong style=\"\n          display:block;\n          margin-bottom:6px;\n          font-size:18px;\n          color:#a51f25;\n        \"\u003e03 | Cantonese-style slow-braised beef\u003c\/strong\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#665f59;\n        \"\u003eCut into chunks suitable for braising,\n          simmer slowly with Chu Hou sauce, radish, ginger, spring onions and spices.\n          Beef plate has a richer fat flavour,\n          which makes the sauce more aromatic and rich.\n        \u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n\n      \u003c!-- COOKING 04 --\u003e\n      \u003cdiv style=\"\n        padding:21px 0;\n        border-top:1px solid #e8e2db;\n        border-bottom:1px solid #e8e2db;\n      \"\u003e\n\n        \u003cstrong style=\"\n          display:block;\n          margin-bottom:6px;\n          font-size:18px;\n          color:#a51f25;\n        \"\u003e04 | Slow Braised Beef\n        \u003c\/strong\u003e\n\n        \u003cp style=\"\n          margin:0;\n          font-size:14px;\n          color:#665f59;\n        \"\u003eSlow braise with stock, onions, carrots and herbs,\n          allowing the meat to soften gradually.\n          Serves well with mashed potatoes, pasta or white rice.\n        \u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- WHO IS IT FOR --\u003e\n  \u003csection style=\"\n    padding:43px 20px;\n    background:#f8f4ed;\n    text-align:center;\n  \"\u003e\n\n    \u003cdiv style=\"\n      color:#a51f25;\n      font-size:11px;\n      font-weight:900;\n      letter-spacing:3px;\n    \"\u003e\n      PERFECT FOR\n    \u003c\/div\u003e\n\n    \u003ch2 style=\"\n      margin:7px 0 24px;\n      font-size:clamp(23px,5vw,28px);\n      color:#142d4c;\n    \"\u003eWho is this particularly suitable for?\n    \u003c\/h2\u003e\n\n    \u003cdiv style=\"\n      display:flex;\n      flex-wrap:wrap;\n      justify-content:center;\n      gap:9px;\n      max-width:740px;\n      margin:0 auto;\n    \"\u003e\n\n      \u003cspan style=\"\n        padding:10px 16px;\n        background:#ffffff;\n        border:1px solid #e5dbcf;\n        border-radius:30px;\n        font-size:14px;\n      \"\u003eCantonese hot pot\n      \u003c\/span\u003e\n\n      \u003cspan style=\"\n        padding:10px 16px;\n        background:#ffffff;\n        border:1px solid #e5dbcf;\n        border-radius:30px;\n        font-size:14px;\n      \"\u003eAmerican BBQ enthusiasts\n      \u003c\/span\u003e\n\n      \u003cspan style=\"\n        padding:10px 16px;\n        background:#ffffff;\n        border:1px solid #e5dbcf;\n        border-radius:30px;\n        font-size:14px;\n      \"\u003eSmoker \/ smoked dishes\n      \u003c\/span\u003e\n\n      \u003cspan style=\"\n        padding:10px 16px;\n        background:#ffffff;\n        border:1px solid #e5dbcf;\n        border-radius:30px;\n        font-size:14px;\n      \"\u003eFamily gatherings\n      \u003c\/span\u003e\n\n      \u003cspan style=\"\n        padding:10px 16px;\n        background:#ffffff;\n        border:1px solid #e5dbcf;\n        border-radius:30px;\n        font-size:14px;\n      \"\u003eRestaurants and professional kitchens\n      \u003c\/span\u003e\n\n      \u003cspan style=\"\n        padding:10px 16px;\n        background:#ffffff;\n        border:1px solid #e5dbcf;\n        border-radius:30px;\n        font-size:14px;\n      \"\u003eWhole piece, cut to order\n      \u003c\/span\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- FLAVOUR PROFILE --\u003e\n  \u003csection style=\"\n    padding:44px 20px;\n    background:#ffffff;\n  \"\u003e\n\n    \u003cdiv style=\"max-width:760px;margin:0 auto;\"\u003e\n\n      \u003cdiv style=\"\n        color:#a51f25;\n        font-size:11px;\n        font-weight:900;\n        letter-spacing:3px;\n        margin-bottom:8px;\n      \"\u003e\n        FLAVOUR PROFILE\n      \u003c\/div\u003e\n\n      \u003ch2 style=\"\n        margin:0 0 24px;\n        font-size:clamp(23px,5vw,28px);\n        color:#142d4c;\n      \"\u003eFlavour and texture of beef plate\n      \u003c\/h2\u003e\n\n      \u003cdiv style=\"\n        border:1px solid #e7dfd5;\n        border-radius:12px;\n        overflow:hidden;\n      \"\u003e\n\n        \u003cdiv style=\"\n          padding:17px 18px;\n          background:#fbf8f4;\n          border-bottom:1px solid #e9e2da;\n        \"\u003e\n          \u003cdiv style=\"\n            font-size:14px;\n            font-weight:800;\n            color:#a51f25;\n          \"\u003eBeef Flavour\n          \u003c\/div\u003e\n          \u003cdiv style=\"\n            margin-top:4px;\n            font-size:15px;\n            color:#34302b;\n          \"\u003eRich, prominent meat aroma\n          \u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv style=\"\n          padding:17px 18px;\n          background:#ffffff;\n          border-bottom:1px solid #e9e2da;\n        \"\u003e\n          \u003cdiv style=\"\n            font-size:14px;\n            font-weight:800;\n            color:#a51f25;\n          \"\u003eFat Content\n          \u003c\/div\u003e\n          \u003cdiv style=\"\n            margin-top:4px;\n            font-size:15px;\n            color:#34302b;\n          \"\u003eAbundant fat layers, distinct beef tallow aroma when cooked\n          \u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv style=\"\n          padding:17px 18px;\n          background:#fbf8f4;\n          border-bottom:1px solid #e9e2da;\n        \"\u003e\n          \u003cdiv style=\"\n            font-size:14px;\n            font-weight:800;\n            color:#a51f25;\n          \"\u003eTexture\n          \u003c\/div\u003e\n          \u003cdiv style=\"\n            margin-top:4px;\n            font-size:15px;\n            color:#34302b;\n          \"\u003eFirm meat, suitable for thin slicing or long slow cooking\n          \u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv style=\"\n          padding:17px 18px;\n          background:#ffffff;\n        \"\u003e\n          \u003cdiv style=\"\n            font-size:14px;\n            font-weight:800;\n            color:#a51f25;\n          \"\u003eBest Uses\n          \u003c\/div\u003e\n          \u003cdiv style=\"\n            margin-top:4px;\n            font-size:15px;\n            color:#34302b;\n          \"\u003e\n            Hot Pot・Pastrami・Smoking・Slow Braising\n          \u003c\/div\u003e\n        \u003c\/div\u003e\n\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- PRODUCT DETAILS --\u003e\n  \u003csection style=\"\n    padding:44px 18px;\n    background:#f8f4ed;\n  \"\u003e\n\n    \u003cdiv style=\"max-width:760px;margin:0 auto;\"\u003e\n\n      \u003cdiv style=\"\n        color:#a51f25;\n        font-size:11px;\n        font-weight:900;\n        letter-spacing:3px;\n        margin-bottom:8px;\n      \"\u003e\n        PRODUCT INFORMATION\n      \u003c\/div\u003e\n\n      \u003ch2 style=\"\n        margin:0 0 23px;\n        font-size:24px;\n        color:#142d4c;\n      \"\u003eProduct Details\n      \u003c\/h2\u003e\n\n      \u003c!-- MOBILE-FRIENDLY DETAILS --\u003e\n      \u003cdiv style=\"\n        border:1px solid #e4dcd1;\n        border-radius:12px;\n        overflow:hidden;\n        background:#ffffff;\n      \"\u003e\n\n        \u003cdiv style=\"\n          padding:15px 17px;\n          background:#ffffff;\n          border-bottom:1px solid #ebe4db;\n        \"\u003e\n          \u003cdiv style=\"\n            font-size:12px;\n            font-weight:800;\n            color:#9c672e;\n          \"\u003eProduct Name\n          \u003c\/div\u003e\n          \u003cdiv style=\"\n            font-size:15px;\n            margin-top:3px;\n          \"\u003eUSDA Prime Beef Plate\n          \u003c\/div\u003e\n        \u003c\/div\u003e\n\n\n        \u003cdiv style=\"\n          padding:15px 17px;\n          background:#faf7f2;\n          border-bottom:1px solid #ebe4db;\n        \"\u003e\n          \u003cdiv style=\"\n            font-size:12px;\n            font-weight:800;\n            color:#9c672e;\n          \"\u003eEnglish Name\n          \u003c\/div\u003e\n          \u003cdiv style=\"\n            font-size:15px;\n            margin-top:3px;\n          \"\u003e\n            USDA Prime Beef Pastrami Plate\n          \u003c\/div\u003e\n        \u003c\/div\u003e\n\n\n        \u003cdiv style=\"\n          padding:15px 17px;\n          background:#ffffff;\n          border-bottom:1px solid #ebe4db;\n        \"\u003e\n          \u003cdiv style=\"\n            font-size:12px;\n            font-weight:800;\n            color:#9c672e;\n          \"\u003eUSDA Grade\n          \u003c\/div\u003e\n          \u003cdiv style=\"\n            font-size:15px;\n            margin-top:3px;\n          \"\u003eUSDA Prime\n          \u003c\/div\u003e\n        \u003c\/div\u003e\n\n\n        \u003cdiv style=\"\n          padding:15px 17px;\n          background:#faf7f2;\n          border-bottom:1px solid #ebe4db;\n        \"\u003e\n          \u003cdiv style=\"\n            font-size:12px;\n            font-weight:800;\n            color:#9c672e;\n          \"\u003eCut\n          \u003c\/div\u003e\n          \u003cdiv style=\"\n            font-size:15px;\n            margin-top:3px;\n          \"\u003eBeef Plate \/ Pastrami Plate\n          \u003c\/div\u003e\n        \u003c\/div\u003e\n\n\n        \u003cdiv style=\"\n          padding:15px 17px;\n          background:#ffffff;\n          border-bottom:1px solid #ebe4db;\n        \"\u003e\n          \u003cdiv style=\"\n            font-size:12px;\n            font-weight:800;\n            color:#9c672e;\n          \"\u003eSpecification\n          \u003c\/div\u003e\n          \u003cdiv style=\"\n            font-size:15px;\n            margin-top:3px;\n          \"\u003eHalf Cut\n          \u003c\/div\u003e\n        \u003c\/div\u003e\n\n\n        \u003cdiv style=\"\n          padding:15px 17px;\n          background:#faf7f2;\n          border-bottom:1px solid #ebe4db;\n        \"\u003e\n          \u003cdiv style=\"\n            font-size:12px;\n            font-weight:800;\n            color:#9c672e;\n          \"\u003eOrigin\n          \u003c\/div\u003e\n          \u003cdiv style=\"\n            font-size:15px;\n            margin-top:3px;\n          \"\u003eUSA\n          \u003c\/div\u003e\n        \u003c\/div\u003e\n\n\n        \u003cdiv style=\"\n          padding:15px 17px;\n          background:#ffffff;\n          border-bottom:1px solid #ebe4db;\n        \"\u003e\n          \u003cdiv style=\"\n            font-size:12px;\n            font-weight:800;\n            color:#9c672e;\n          \"\u003eProduct Status\n          \u003c\/div\u003e\n          \u003cdiv style=\"\n            font-size:15px;\n            margin-top:3px;\n          \"\u003eRaw beef, unmarinated or unsmoked\n          \u003c\/div\u003e\n        \u003c\/div\u003e\n\n\n        \u003cdiv style=\"\n          padding:15px 17px;\n          background:#faf7f2;\n        \"\u003e\n          \u003cdiv style=\"\n            font-size:12px;\n            font-weight:800;\n            color:#9c672e;\n          \"\u003eRecommended Cooking Methods\n          \u003c\/div\u003e\n          \u003cdiv style=\"\n            font-size:15px;\n            margin-top:3px;\n          \"\u003eHot pot thin slices, American smoking, Pastrami, slow braising, stewing\n          \u003c\/div\u003e\n        \u003c\/div\u003e\n\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- STORAGE AND HANDLING --\u003e\n  \u003csection style=\"\n    padding:42px 20px;\n    background:#ffffff;\n  \"\u003e\n\n    \u003cdiv style=\"\n      max-width:760px;\n      margin:0 auto;\n    \"\u003e\n\n      \u003cdiv style=\"\n        color:#a51f25;\n        font-size:11px;\n        font-weight:900;\n        letter-spacing:3px;\n        margin-bottom:8px;\n      \"\u003e\n        STORAGE \u0026amp; HANDLING\n      \u003c\/div\u003e\n\n      \u003ch2 style=\"\n        margin:0 0 18px;\n        font-size:24px;\n        color:#142d4c;\n      \"\u003eStorage and Handling Advice\n      \u003c\/h2\u003e\n\n      \u003cp style=\"\n        margin:0 0 13px;\n        font-size:15px;\n        color:#625b55;\n      \"\u003eStore at the temperature indicated on the product packaging.\n        If frozen,\n        keep at -18°C or below,\n        and thaw in the refrigerator before cooking.\n      \u003c\/p\u003e\n\n      \u003cp style=\"\n        margin:0 0 13px;\n        font-size:15px;\n        color:#625b55;\n      \"\u003eWhen handling raw beef,\n        use clean knives and cutting boards,\n        to avoid cross-contamination with ready-to-eat foods.\n      \u003c\/p\u003e\n\n      \u003cp style=\"\n        margin:0;\n        font-size:15px;\n        color:#625b55;\n      \"\u003eIf planning to cut hot pot slices,\n        it is recommended to portion according to actual usage,\n        to reduce repeated freezing and thawing.\n      \u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- PRODUCT NOTE --\u003e\n  \u003csection style=\"\n    margin:0 18px 27px;\n    padding:22px 20px;\n    background:#fff9f0;\n    border-left:4px solid #ad242a;\n    border-radius:0 8px 8px 0;\n    color:#625b54;\n    font-size:13px;\n  \"\u003e\n\n    \u003cstrong style=\"\n      display:block;\n      margin-bottom:7px;\n      font-size:15px;\n      color:#a51f25;\n    \"\u003eProduct Notes\n    \u003c\/strong\u003e\n    Beef is a natural product;\n    actual weight, marbling, fat ratio,\n    meat colour, connective tissue distribution and shape may vary per piece.\n    Please refer to product specifications and shipping labels for the actual weight of Half Cut packs.\n    \u003cbr\u003e\u003cbr\u003e\n    Pastrami Plate is raw beef,\n    not a smoked or ready-to-eat product.\n    If preparing marinated smoked Pastrami,\n        please follow safe and reliable marinating and cooking methods.\n    Images are for reference only; actual product subject to shipment.\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- FINAL CTA --\u003e\n  \u003csection style=\"\n    padding:clamp(36px,8vw,49px) 20px;\n    background:linear-gradient(135deg,#142d4c 0%,#0a192d 100%);\n    text-align:center;\n    color:#ffffff;\n    border-radius:0 0 16px 16px;\n  \"\u003e\n\n    \u003cdiv style=\"\n      color:#e5c08a;\n      font-size:11px;\n      font-weight:900;\n      letter-spacing:3px;\n      margin-bottom:11px;\n    \"\u003e\n      USDA PRIME PASTRAMI PLATE\n    \u003c\/div\u003e\n\n    \u003ch2 style=\"\n      margin:0 0 12px;\n      font-size:clamp(23px,6vw,31px);\n      line-height:1.35;\n      font-weight:900;\n      color:#ffffff;\n    \"\u003eOne beef plate,\n      \u003cbr\u003eTwo completely different flavours.\n    \u003c\/h2\u003e\n\n    \u003cp style=\"\n      max-width:640px;\n      margin:0 auto 20px;\n      font-size:15px;\n      color:#dce5ef;\n    \"\u003eThin slices for hot pot, enjoy the rich aroma of melting beef fat;\n      \u003cbr\u003eAmerican smoking, savour the rich layers of spices and slow-cooked beef.\n    \u003c\/p\u003e\n\n    \u003cdiv style=\"\n      width:55px;\n      height:2px;\n      margin:0 auto 20px;\n      background:#d5ae75;\n    \"\u003e\u003c\/div\u003e\n\n    \u003cdiv style=\"\n      font-size:14px;\n      font-weight:700;\n      color:#edca97;\n    \"\u003eSUNLOK Wholesale\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"\n      font-size:13px;\n      color:#d0dce8;\n      margin-top:5px;\n    \"\u003eHong Kong Frozen Meat Online Shopping · Free delivery on orders over HK$300\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\u003c\/div\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"4.64 lb","offer_id":60233837314334,"sku":"USDAPRIMEPAS-LB-04640-01","price":510.4,"currency_code":"HKD","in_stock":false},{"title":"5.18 lb","offer_id":60233838264606,"sku":"USDAPRIMEPAS-LB-05180-02","price":569.8,"currency_code":"HKD","in_stock":true},{"title":"4.74 lb","offer_id":60233841672478,"sku":"USDAPRIMEPAS-LB-04740-03","price":521.4,"currency_code":"HKD","in_stock":true},{"title":"4.54 lb","offer_id":60233848029470,"sku":"USDAPRIMEPAS-LB-04540-04","price":499.4,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/8d0d0d1b-8110-4652-a171-b0a6c4be05e1.png?v=1791564611"},{"product_id":"美國-usda-prime-極佳級肩胛肉眼厚切原件-chuck-roll-block-cut-油花豐富-火鍋-慢炆-切扒推薦","title":"美國 USDA Prime 極佳級肩胛肉眼厚切原件｜Chuck Roll Block Cut｜油花豐富・火鍋・慢炆・切扒推薦","description":"\u003cdiv style=\"max-width:850px;width:100%;margin:0 auto;font-family:-apple-system,BlinkMacSystemFont,'PingFang TC','Microsoft JhengHei',Arial,sans-serif;color:#292725;line-height:1.8;background:#fff;overflow:hidden;box-sizing:border-box;\"\u003e\n\n  \u003c!-- HERO --\u003e\n  \u003csection style=\"background:linear-gradient(135deg,#102942,#254866);padding:42px 20px;text-align:center;color:#fff;border-radius:14px 14px 0 0;\"\u003e\n\n    \u003cdiv style=\"font-size:12px;letter-spacing:2px;color:#e9c797;margin-bottom:12px;\"\u003e\n      PREMIUM AMERICAN BEEF · USDA PRIME\n    \u003c\/div\u003e\n\n    \u003ch2 style=\"font-size:clamp(27px,6vw,37px);line-height:1.3;color:#fff;margin:0;font-weight:800;\"\u003e\n      美國 USDA Prime 極佳級\u003cbr\u003e\n      \u003cspan style=\"color:#f2ce91;\"\u003e肩胛肉眼厚切原件\u003c\/span\u003e\n    \u003c\/h2\u003e\n\n    \u003cp style=\"font-family:Georgia,serif;font-size:18px;color:#e7d8c5;margin:13px 0;\"\u003e\n      CHUCK ROLL · BLOCK CUT\n    \u003c\/p\u003e\n\n    \u003cdiv style=\"width:52px;height:2px;background:#dcb377;margin:22px auto;\"\u003e\u003c\/div\u003e\n\n    \u003cp style=\"font-size:17px;color:#fff;margin:0;\"\u003e\n      \u003cstrong\u003ePrime 級油花・濃郁牛味・原件靈活分切\u003c\/strong\u003e\u003cbr\u003e\n      火鍋薄切、慢火炆煮、精選部位切扒\n    \u003c\/p\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- INTRO --\u003e\n  \u003csection style=\"padding:32px 22px;background:#fcf9f5;\"\u003e\n\n    \u003ch3 style=\"font-size:23px;color:#192f46;margin:0 0 15px;\"\u003e\n      🥩 油花豐富，牛味濃郁\n    \u003c\/h3\u003e\n\n    \u003cp style=\"margin:0 0 14px;font-size:15px;\"\u003e\n      想食到 \u003cstrong style=\"color:#a6252a;\"\u003eUSDA Prime 美國極佳級牛肉\u003c\/strong\u003e，\n      又希望一件原件可以有多種煮法？\n      \u003cstrong\u003eChuck Roll 肩胛肉眼\u003c\/strong\u003e就係一個非常實用嘅選擇。\n    \u003c\/p\u003e\n\n    \u003cp style=\"margin:0 0 14px;font-size:15px;\"\u003e\n      Chuck Roll 來自牛隻肩胛位置，\n      包含多組具有不同肉紋及嫩度嘅肌肉，\n      特色係\u003cstrong\u003e牛肉味濃郁、脂香豐富、肉感扎實\u003c\/strong\u003e。\n    \u003c\/p\u003e\n\n    \u003cp style=\"margin:0;font-size:15px;\"\u003e\n      今次採用 \u003cstrong\u003eUSDA Prime 極佳級\u003c\/strong\u003e，\n      配合厚切 \u003cstrong\u003eBlock Cut\u003c\/strong\u003e 規格，\n      可按照肌肉結構自行分切。\n      無論用作火鍋肥牛、慢炆料理，\n      或挑選合適位置製作 Chuck Eye Steak，\n      都有不同食法。\n    \u003c\/p\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- FEATURES --\u003e\n  \u003csection style=\"padding:32px 20px;background:#fff;\"\u003e\n\n    \u003ch3 style=\"font-size:22px;text-align:center;color:#192f46;margin:0 0 23px;\"\u003e\n      WHY USDA PRIME CHUCK ROLL?\n    \u003c\/h3\u003e\n\n    \u003cdiv style=\"display:grid;grid-template-columns:repeat(auto-fit,minmax(185px,1fr));gap:12px;\"\u003e\n\n      \u003cdiv style=\"background:#faf7f2;padding:21px 17px;border-radius:10px;border-top:3px solid #af2930;\"\u003e\n        \u003cdiv style=\"font-size:25px;color:#ae2830;font-weight:800;\"\u003e01\u003c\/div\u003e\n        \u003cstrong style=\"font-size:17px;color:#192f46;\"\u003ePrime 級豐富油花\u003c\/strong\u003e\n        \u003cp style=\"font-size:14px;color:#625d57;margin:8px 0 0;\"\u003e\n          USDA Prime 以較豐富肌內脂肪為特色，\n          加熱後帶來誘人脂香與多汁口感。\n        \u003c\/p\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"background:#faf7f2;padding:21px 17px;border-radius:10px;border-top:3px solid #af2930;\"\u003e\n        \u003cdiv style=\"font-size:25px;color:#ae2830;font-weight:800;\"\u003e02\u003c\/div\u003e\n        \u003cstrong style=\"font-size:17px;color:#192f46;\"\u003e牛味濃郁\u003c\/strong\u003e\n        \u003cp style=\"font-size:14px;color:#625d57;margin:8px 0 0;\"\u003e\n          肩胛部位牛肉風味突出，\n          無論火鍋、炆煮或香煎，\n          都能展現濃厚牛肉香氣。\n        \u003c\/p\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"background:#faf7f2;padding:21px 17px;border-radius:10px;border-top:3px solid #af2930;\"\u003e\n        \u003cdiv style=\"font-size:25px;color:#ae2830;font-weight:800;\"\u003e03\u003c\/div\u003e\n        \u003cstrong style=\"font-size:17px;color:#192f46;\"\u003eBlock Cut 靈活分切\u003c\/strong\u003e\n        \u003cp style=\"font-size:14px;color:#625d57;margin:8px 0 0;\"\u003e\n          厚切原件方便按用途處理，\n          可薄切火鍋、切塊慢炆，\n          或挑選適合嘅肌肉位置製作牛扒。\n        \u003c\/p\u003e\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- COOKING --\u003e\n  \u003csection style=\"background:#192f46;color:#fff;padding:32px 22px;\"\u003e\n\n    \u003cdiv style=\"font-size:12px;letter-spacing:2px;color:#e4be88;\"\u003e\n      BEST WAYS TO ENJOY\n    \u003c\/div\u003e\n\n    \u003ch3 style=\"font-size:23px;color:#fff;margin:7px 0 20px;\"\u003e\n      🍲 推薦食法\n    \u003c\/h3\u003e\n\n    \u003cdiv style=\"margin-bottom:18px;\"\u003e\n      \u003cstrong style=\"color:#efcb93;font-size:17px;\"\u003e\n        01｜火鍋薄切 Hot Pot\n      \u003c\/strong\u003e\n      \u003cp style=\"font-size:14px;color:#e4e8ec;margin:6px 0 0;\"\u003e\n        建議於半解凍狀態，適當修整筋膜，\n        再逆紋切成薄片。\n        Prime 級油脂遇熱融化，\n        特別適合港式打邊爐、麻辣鍋及壽喜燒。\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom:18px;\"\u003e\n      \u003cstrong style=\"color:#efcb93;font-size:17px;\"\u003e\n        02｜慢火炆煮 Slow Braise\n      \u003c\/strong\u003e\n      \u003cp style=\"font-size:14px;color:#e4e8ec;margin:6px 0 0;\"\u003e\n        肩胛肉含有不同程度嘅結締組織，\n        特別適合切塊慢炆。\n        可製作柱侯牛肉、紅酒燉牛肉、\n        咖喱牛肉及番茄牛肉。\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv\u003e\n      \u003cstrong style=\"color:#efcb93;font-size:17px;\"\u003e\n        03｜精選部位香煎 Chuck Eye Steak\n      \u003c\/strong\u003e\n      \u003cp style=\"font-size:14px;color:#e4e8ec;margin:6px 0 0;\"\u003e\n        Chuck Roll 部分靠近肋脊嘅 Chuck Eye 肌肉，\n        經適當分切及修筋後可以製作牛扒。\n        以高溫煎香表面，再按喜好控制熟度。\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- IMPORTANT NOTE --\u003e\n  \u003csection style=\"padding:25px 20px;background:#fff;\"\u003e\n\n    \u003cdiv style=\"background:#fff8ed;border-left:4px solid #b32930;padding:19px 18px;border-radius:8px;\"\u003e\n\n      \u003ch3 style=\"font-size:18px;color:#a52329;margin:0 0 9px;\"\u003e\n        ⚠️ 購買前請注意\n      \u003c\/h3\u003e\n\n      \u003cp style=\"font-size:14px;color:#574d44;margin:0;\"\u003e\n        \u003cstrong\u003eChuck Roll 肩胛肉眼並非整件都適合直接煎牛扒。\u003c\/strong\u003e\n        \u003cbr\u003e\u003cbr\u003e\n        呢個部位包含多組不同肌肉，\n        部分位置較嫩，部分則帶有較多筋膜及結締組織。\n        \u003cbr\u003e\u003cbr\u003e\n        建議按實際部位分切：\n        \u003cstrong\u003e適合牛扒嘅部分可香煎；\n        其餘部分更推薦火鍋薄切或長時間慢炆。\u003c\/strong\u003e\n        如未有分切經驗，建議優先選擇火鍋或炆煮用途。\n      \u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- PRODUCT DETAILS --\u003e\n  \u003csection style=\"padding:29px 22px;background:#faf7f2;\"\u003e\n\n    \u003ch3 style=\"font-size:21px;color:#192f46;margin:0 0 15px;\"\u003e\n      Product Details｜產品資料\n    \u003c\/h3\u003e\n\n    \u003cdiv style=\"font-size:14px;\"\u003e\n\n      \u003cdiv style=\"padding:11px 0;border-bottom:1px solid #e6dcd0;\"\u003e\n        \u003cstrong\u003e產品：\u003c\/strong\u003e美國 USDA Prime 極佳級肩胛肉眼\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"padding:11px 0;border-bottom:1px solid #e6dcd0;\"\u003e\n        \u003cstrong\u003e英文：\u003c\/strong\u003eUSDA Prime Beef Chuck Roll\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"padding:11px 0;border-bottom:1px solid #e6dcd0;\"\u003e\n        \u003cstrong\u003eUSDA 等級：\u003c\/strong\u003ePrime 極佳級\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"padding:11px 0;border-bottom:1px solid #e6dcd0;\"\u003e\n        \u003cstrong\u003e規格：\u003c\/strong\u003eBlock Cut 厚切原件\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"padding:11px 0;border-bottom:1px solid #e6dcd0;\"\u003e\n        \u003cstrong\u003e產地：\u003c\/strong\u003e美國 USA\n      \u003c\/div\u003e\n\n      \u003cdiv style=\"padding:11px 0;\"\u003e\n        \u003cstrong\u003e推薦煮法：\u003c\/strong\u003e火鍋・慢炆・燉煮・精選部位香煎\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n    \u003cp style=\"font-size:12px;color:#817366;margin:15px 0 0;\"\u003e\n      * 牛肉屬天然產品，每件油花、肌肉分布、脂肪比例及重量可能略有不同。\n      Block Cut 為厚切肉塊，並非已分切牛扒，實際產品以出貨為準。\n    \u003c\/p\u003e\n\n  \u003c\/section\u003e\n\n\n  \u003c!-- FOOTER --\u003e\n  \u003csection style=\"background:linear-gradient(135deg,#142d4c,#0b1a2e);text-align:center;padding:32px 20px;border-radius:0 0 14px 14px;\"\u003e\n\n    \u003cdiv style=\"font-family:Georgia,serif;font-size:12px;letter-spacing:2px;color:#e4be88;\"\u003e\n      USDA PRIME AMERICAN BEEF\n    \u003c\/div\u003e\n\n    \u003ch3 style=\"font-size:23px;color:#fff;margin:12px 0;\"\u003e\n      油花夠豐富，牛味更有層次。\n    \u003c\/h3\u003e\n\n    \u003cp style=\"font-size:14px;color:#e4e8ec;margin:0;\"\u003e\n      Prime Chuck Roll · Block Cut\u003cbr\u003e\n      火鍋薄切、慢火炆煮，一件多種食法。\n    \u003c\/p\u003e\n\n  \u003c\/section\u003e\n\n\u003c\/div\u003e","brand":"新樂大型批發OUTLET","offers":[{"title":"4.9 lb","offer_id":60258040021278,"sku":"USDAPRIMECHU-LB-04900-01","price":588.0,"currency_code":"HKD","in_stock":true},{"title":"5 lb","offer_id":60258041364766,"sku":"USDAPRIMECHU-LB-05000-02","price":600.0,"currency_code":"HKD","in_stock":true},{"title":"4.66 lb","offer_id":60258043396382,"sku":"USDAPRIMECHU-LB-04660-03","price":559.2,"currency_code":"HKD","in_stock":true},{"title":"4.98 lb","offer_id":60258045362462,"sku":"USDAPRIMECHU-LB-04980-04","price":597.6,"currency_code":"HKD","in_stock":true},{"title":"3.78 lb","offer_id":60258048442654,"sku":"USDAPRIMECHU-LB-03780-05","price":453.6,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4754\/5374\/files\/597348e1-aa1a-4598-9d79-a94673140429.png?v=1791619634"}],"url":"https:\/\/sunlokoutlet.com\/en\/collections\/%e7%be%8e%e5%9c%8b%e7%89%9b.oembed","provider":"新樂大型批發OUTLET","version":"1.0","type":"link"}